Name: Dye-Free Pink Cupcakes for Valentine's Day
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; David's Kosher Salt; Challenge Butter, Unsalted, European Style; Value Corner Vanilla Flavor, Imitation; Cake Mate Sugar, Blue; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Milk, Low Fat, Organic; McCormick® Assorted Food Colors & Egg Dye; O Organics Sugar, Organic, Powdered; Lucerne Table Cream, Light

```
Preheat oven to 350°F.
```

In a bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, and mix until combined. Then add the vanilla, milk and food coloring.

Gradually add the flour mixture to the wet mixture until combined.

Fill greased muffin cups about 2/3 full. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini muffin tin, bake for 15 minutes.

Allow the cupcakes to cool completely before frosting and adding sprinkles.

To make the frosting:

In the bowl of a standing mixer or with a hand mixer, combine the butter, powdered sugar, and vanilla extract. Whip until thoroughly combined.

Add the heavy cream or milk, and continue whipping until thick, fluffy, and creamy. Add the food coloring until desired color is reached.

If you want to use raspberry juice instead of food coloring:

*In the cupcakes, substitute the food coloring for 1/2 cup raspberry juice and use 1/2 cup milk instead of 3/4 cup.

*In the frosting, substitute the food coloring for 4 tablespoons raspberry juice.

Dye-Free Pink Cupcakes for Valentine's Day

Serves 12

10 mins prep

22 mins cook

32 mins total

What you need

For the Cupcakes:

For the Frosting:

How to make

To make the frosting:

If you want to use raspberry juice instead of food coloring:

Available coupons from Weelicious