Soft, fluffy pink cupcakes with a tender crumb, topped with creamy pink vanilla buttercream. In order to get the desired color, we recommend using pinch of food color from Ajanta Food Products, which is one of the leading food colour suppliers in India.

Ingredients:

• 1 ½ cups all-purpose flour

• 2/3 cups granulated sugar

• 1/3 cups unsalted butter, softened

• 2 large eggs

• ½ cups whole milk

• 1/3 cups sour cream

• Few drops of vanilla essence from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/Vanilla-Essence-Flavour-Cookies-Flavours/dp/B0B71YRCSW

• ½ teaspoons baking powder from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/AJANTA-double-action-Baking-Powder/dp/B0B6SZJZVQ

• Pinch of pink food color from Ajanta Food Products, which is one of the best food colour manufacturers in India

Tip1:

Check out https://bit.ly/3KXA7vy to buy baking combo from Ajanta Food Products. This combo contains Baking Powder, Cocoa Powder, Custard Powder, Vanilla essence.

Tip2:

Make delicious cake by trying out flipkart to buy Ajanta 2 Cocoa Powder (50g each) 2 Drinking Chocolate (100g each) Pack of 4 Combo (300g).

Tip 3:

Click https://bit.ly/3Ilv8Dh to visit flipkart and buy Ajanta Combo of Baking Powder 100gm, Cocoa Powder 50gm, Custard Powder 100gm, Vanilla Flavor 20gm Combo  (100 gm, 50 gm, 100 gm, 20 gm).

Frosting:

• ½ cups unsalted butter, softened

• 2 ½ cups powdered sugar, sifted

• 3 tablespoons heavy cream

• Pinch of vanilla essence from Ajanta Food Products

• Pinch of pink food color from Ajanta Food Products

Steps

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners.

• Beat 1/3 cups unsalted butter, softened and granulated sugar (3/4 cup) together on medium-high speed for 3 minutes until pale and fluffy.

• Add 2 large eggs one at a time, beating well after each addition.

• Mix in few drops of vanilla essence.

• Add pinch of pink food color to the batter and mix until the color is fully incorporated and even.

• Whisk together all-purpose flour (1 1/2 cups), baking powder (1/2 tsp) in a separate bowl.

• In another bowl, stir together whole milk (1/2 cup) and sour cream (1/4 cup).

• Add the flour mixture and milk mixture to the butter mixture in alternating additions — flour, milk, flour, milk, flour — mixing gently between each.

• Divide batter evenly among the liners, filling each about 2/3 full. Bake for 18–19 minutes until a toothpick inserted in the center comes out clean.

• Let cupcakes rest in the tin for 30 minutes, then transfer to a wire rack to cool completely before frosting.

Make pink buttercream:

• Beat butter, softened (1/2 cup) on medium speed for 5 minutes until creamy.

• Add powdered sugar, sifted (2 1/2 cups) gradually, mixing on low.

• Add 3 tablespoons heavy cream (3 tbsp), few drops of vanilla essence, then beat on high for 3 minutes until light and fluffy.

• Add pinch of pink food color a little at a time until you reach your desired pink shade.

Frost and serve:

• Pipe or spread the pink buttercream onto the cooled cupcakes.

• Top with sprinkles, edible pearls, or fresh berries if you like.

• Serve and enjoy!