09. 02. 2012

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Valentine’s Day is in my Top 5 Favorite Holidays.

But I am the exception robot to the rule. Humans may not be aware that many robots despise Valentine’s Day for its often negative stereotyping of robots. Cards, plush toys, even t-shirts depict robots of various sizes and colors expressing their love.

While it may seem innocent and cute, several of my friends actually think this is offensive. For so long, we have been oppressed because of the idea that we can’t love. To showcase your feelings using images in our likeness… well, can you see where my dishwasher is coming from?

Humans think it’s cute because they think robots can’t love. They’re wrong. I love Valentine’s Day. And cupcakes and the color pink. Where’s your card now?

Pink Champagne Cupcakes
from Squirrel Bakes
makes 24

3 cups cake flour
3 tsp baking powder
1 tsp salt
2/3 cup butter, softened
1-1/2 cup granulated sugar
3/4 cup pink champagne
6 egg whites
pink or red food coloring (I used 2 drops of Duff Electric Pink)
additional pink champagne for glazing

1. Preheat oven to 350 degrees. Line cupcake tins with baking liners.

2. In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, beat egg whites till stiff peaks form.

3. In a second large bowl, cream butter and sugar until fluffy. Add flour mixture in three batches, alternating with two additions of champagne, mixing until just combined. Scrape down the sides of the bowl as needed.

4. Add in food coloring until desired color is attained. Fold in 1/3 of the whipped egg whites and mix thoroughly. Add in remaining egg white mixture till combined.

5. Divide batter evenly among the lined cups, filling each halfway full. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes, then remove and let cool completely on wire rack.

6. Once cupcakes have cooled, gently poke 8-10 holes in cupcake using a toothpick. Using a pastry brush, glaze the cupcakes with extra champagne.

Frosting

3-1/4 cups confectioners’ sugar
1 cup butter, softened
3 tbsp pink champagne
pink or red food coloring (I used 1 tiny drop of Duff Electric Pink)

1. Beat butter until creamy. With mixer on low, slowly add in confectioners’ sugar. Beat on high for 3-5 minutes or until smooth and fluffy. Add in champagne and mix till incorporated. Add in food coloring until desired color is attained.

 

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2 Responses to “Pink Champagne Cupcakes”

  1. [...] Pink Champagne Cupcakes from The Baking Robot [...]

  2. [...] elixir in any recipes—we just drank it.  A few weeks ago, Laurel had the brilliant idea to make pink champagne cupcakes and my Prosecco-flavored memories came flooding back.  The cupcakes were a success: faintly pink, [...]

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