If you ever visit my home, you’ll notice that one of the very visible features in my kitchen is my 5-quart pink KitchenAid mixer. It’s been with me almost 10 years now, and together we’ve baked a lot of memories. Do you know why my mixer is pink?
If you guessed a love of the color, you are partially correct, but I was actually between pink and powder blue. The pink mixer won out because I liked that, with the purchase, I wasn’t just helping myself, but giving a little to help others by purchasing an appliance from the Cook for the Cure collection, which is part of the larger KitchenAid Cook for the Cure campaign. In case you’re unfamiliar, the campaign raises funds and awareness a few different ways – kitchen products, celebrity events, and smaller grassroots initiatives like Cook for the Cure Parties, and the #10000Cupcakes campaign. Since October is Breast Cancer Awareness Month, I’m starting the month sharing a pink ombre cupcake recipe as part of the #10000Cupcakes Campaign, and I’d love you to join me!
Each time we post a picture of our lovely cupcake creations to Twitter or Instagram along with the hashtags #10000cupcakes & #donate tagging @KitchenAidUSA, KitchenAid will donate $1 to support the fight against breast cancer! As if we needed another reason to bake cupcakes.
In honor of Breast Cancer Awareness, I’m sharing a recipe for vanilla pink ombre swirl cupcakes! I love how the pink colors blend together while baking, and what a pretty contrast the colored cupcakes provide to the vanilla bean buttercream. The cupcakes bake up light and fluffy, with a lovely crumb and a rich vanilla flavor. They smelled just heavenly coming out of the oven, I could hardly wait until they were cool enough to frost… and eat.
Each of our lives has been touched by cancer in some way, and while researchers are making progress towards finding a cure, we’re not there yet. I know each day we’re getting closer to a cure, and I’m glad to be even a tiny part of the effort.
Bake a Difference: Bake your favorite cupcakes this month and share your photos on Instagram or Twitter with the #10000cupcakes and #donate hashtags and tag @KitchenAidUSA. They’ll donate $1 per picture shared.
Share with Friends: Host a Cook for the Cure Party to raise awareness. Get all the important details and how-to here.
Or Make a Donation: Donate directly to the Susan G Komen Foundation or charity of your choice.
- 1 stick (8 tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1/4 cup neutral-flavored oil (canola, vegetable, avocado)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup buttermilk
- pink gel food coloring
- pink sparkling sugar (optional)
- Preheat your oven to 350 F and set out 12 cupcake baking cups or place one dozen liners in a cupcake baking pan. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, stirring to incorporate and scraping down the sides of the bowl after each addition.
- In a separate mixing bowl, sift together the flour, salt, baking soda, and baking powder.
- In a measuring cup, combine the buttermilk, oil, and vanilla extract.
- Add half the flour mixture to the bowl of your stand mixer and stir to incorporate. Stir in half the buttermilk. Scrape the bowl. Repeat, stirring only until ingredients are just combined.
- Separate the batter into three smaller bowls. Add one drop of food coloring to one bowl, two drops to another, and three drops to the third. Use two spoons to drop the batter carefully into the cupcake wells, layering darkest to lightest.
- Bake the cupcakes for 20-25 minutes until the tops spring back lightly when touched.
- Allow to cool completelybefore frosting.
I frosted the cupcakes with a batch of my vanilla bean Swiss meringue buttercream.