A different and innovative spin on the traditional cupcake. Perfect for any garden party, shower, or elegant event, this recipe could also be a novel way to include a traditional tiered wedding cake, by transforming a classic design into something unique.
3 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 large eggs plus 1 large yolk
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 tablespoon pure vanilla extract
Pink food coloring
1- Preheat the oven to 350 degrees and line muffin tins with paper liners. In a mixing bowl, sift flour, sugar, baking soda, baking powder and salt. Add eggs, yolk, water, buttermilk, vegetable oil and vanilla and beat all the ingredients together.
2- Divide the batter among the liners, filling about 2/3 full. Bake until a deep golden brown, about 30 minutes for large, 25 minutes for standard, and 22 minutes for mini. Transfer the tins to a rack to cool for about 15 minutes. Remove cakes from tins and let cool completely.
3- Divide the buttercream in thirds (3 cups for bottom tiers, 2 for middle, and 1 for top) and colour each in a different pink. Using a dab of buttercream between layers as “glue,” stack the cupcakes. Using a U-shaped petal tip pipe petals around outside of each layer, and continue inward.