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Pink Striped and Ombre Cupcakes. Plus a KitchenAid Giveaway!



I’m in the mood for pink! In honor of Breast Cancer Awareness month, I have created white chocolate cupcakes. Using the white chocolate cupcake batter, I created a striped, and an ombre cupcake pattern that’s pretty as ever.

Not only have I made just about the most adorable looking cupcakes (come on, you know you want to marry these cupcakes), but I am also teaming up with KitchenAid for the 10,000 Cupcakes One Great Cause.

Here is how you can be a part of this cause:

For each person who shares an original cupcake recipe on Twitter or Instagram with the hashtags #10000Cupcakes and #Donate, KitchenAid will donate $1 to Susan G. Komen to help support the fight against breast cancer, up to $10,000. The program will take place in October, Breast Cancer Awareness Month, and begin on October 1.

To see theÂ recipes that have been submitted, rules and regulations for theÂ program, and information about Cook for the Cure in general, visit:

http://cookforthecure.kitchenaid.com/10000cupcakes

Also, we are giving away aÂ Raspberry Ice Stand Mixer and pink polka dot Ceramic Bowl.Â See details about it here:

http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/stand-mixers-3/-%5BKSM155GBRI%5D-401120/KSM155GBRI/

..and the bowl here:

http://www.kitchenaid.com/shop/-%5BKSMCB5NPD%5D-5611096/KSMCB5NPD/

Ingredients for White Chocolate Cupcakes

-1 cup cake flour

– 2 tsp baking powder

– 1 tsp salt

– 4 egg whites

– 1/2 cup sugar

– 1/2 cup butter

– 1 1/3Â cup of heavy cream

– 4Â cups white chocolate

Tools forÂ Pink Striped and Ombre Cupcakes

Fuschia Americolor Food Coloring

Soft PinkÂ Americolor Food Coloring

Silicone cupcake liners

Condiment bottle

Baking spray or vegetable oil

Cupcake pan

Yields: About 15 cupcakes

To begin making the white chocolate batter for your striped or ombre cupcakes, whip egg whites, add about a tablespoon of sugar and whip more until soft peaks form. Remove from mixing bowl.

Beat butter and the rest of sugar.



Warm cream on stove until hot bubbles form. Remove from heat and add white chocolate chips, whisking until smooth. Pour into butter and mix.

Add dry ingredients until incorporated. Slowly fold in whipped egg whites.

For creating the striped look, split batter in half. Add about two or more drops of fuscia food coloring to one half of batter. Add a drop of soft pink at time, mixing well until you have reached your desired hue of pink. Pour each batter color into a condiment or piping bottle.

You can use condiment bottles, which are cheap, or piping bottles that allow you to add a piping tip. I used a size 10 piping tip, for reference.

Lightly oil silicone cupcake liners, and coat in cake flour. Shake out excess cake flour. Starting with one color, pipe a steady and even line of batter, drawing a spiral until bottom of cupcake liner is covered.

Now take next color, and carefully pipe a line on top of batter. Be careful not to pipe into bottom layer of batter, but to squeeze out second color on top without mixing in. Repeat until you have about 4 layers, or until you have filled 2/3 of cupcake liner. Take care to make top layer of batter thinner than other layers.

To create the pink ombre cupcake, separate batter into 5 bowls, with a little extra batter in one of the bowls. AddÂ about 1 or 2 drops of fuscia food coloring to the bowl with extra batter. Next,Â a drop of soft pink at a time, mixing until you have a strong, vibrant fuscia color that matches the Raspberry Ice mixer.

One of the bowls will remain white, so place to the side. That leaves three more bowls. Add a half spoonful of the raspberry ice-colored batter to a new bowl and mix in. Add one spoonful to the next bowl and mix in, then three to the remaining bowl.

Essentially you want to add a little of the raspberry ice-colored batter to the three bowls so that one is just slightly pink, the next is darker, and the next is even darker. You want a gradual strengthening of the color from white to the vibrant raspberry ice hue. Be careful to add only a little batter at a time to each bowl, so as to avoid making any of them too dark. Once you go full raspberry ice, there is no going back!

Pipe batter from a condiment bottle just as you would the striped cupcake, however this time start with white, then add a thin layer of each color. Start with lightest, until darkest batter. The last layer of batter should be particularly thin, as it will expand the most when baking.

Bake at 300 for about 30 minutes, or until a toothpick comes out clean.

Top with your favorite frosting. I used my marshmallow cream recipe. Just mix inÂ a little flour before piping to get it to stand up on the cupcake.

Ugh cuteness factor times infinity.

Make these for a fundraiser, walk, or just because.

Now for our Raspberry Ice Stand Mixer and pink polka dot Ceramic Bowl to give away!

KitchenAidÂ® Raspberry Ice Stand Mixer and pink polka dot bowl



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