As you can probably tell, pink is a favorite color ’round these parts! So, it comes as no surprise that when I had the opportunity to pick out a KitchenAid stand mixer for our Apple Cider & Bake Sale Stand last Fall, I chose the gorgeous Raspberry Ice color. I sometimes hesitate to bake with it because it’s just so darn pretty! But alas, rather than simply admiring it, I put it to good use to bake these scrumptious pink strawberry cupcakes and push pops!
KitchenAid has partnered with the Susan G. Komen® foundation for the past 14 years for the Cook for the Cure® program, raising over $10 million by encouraging passionate cooks and bakers to find creative ways to aid in the fight against breast cancer. I have continually supported this crucial cause, from my collaboration in A Collection for a Cure shoot to my Fight Like a Girl fondant tutorial a couple of years ago.
This year, KitchenAid will be debuting this adorable pink polka dot ceramic bowl and I’m super excited to be sharing a sneak peek of it with you! The bowl fits perfectly in the stand mixers and will be available in early September. In the meantime, don’t forget to find out more about all the ways to get involved in the program, be sure to check out the entire pink product collection and scroll down for all the details and instructions to create these incredibly sweet and simple pink strawberry cupcakes and push pops, perfect for your fundraising efforts!
Ingredients
- FOR CAKE:
- strawberry cake mix {1 box}
- 1/2 vegetable cup oil
- 1 cup of milk
- 3 eggs
- 3 oz. box of strawberry creme pudding mix {approx. 2/3 of a 3.4oz box}
- FOR BUTTERCREAM ICING
- 6–7 cups powdered sugar
- 1 cup softened butter {unsalted}
- 1/2 cup milk
- 1–2 tsp vanilla extract
- pinch of sea salt
- pink food coloring
Instructions
- CUPCAKES: Preheat oven to 350* and prepare your muffin pan by inserting cupcake liners in each opening.
- In your KitchenAid stand mixer, add all the cake ingredients and mix it together on medium speed for approximately 2–3 minutes.
- Fill each cupcake liner approximately 3/4 full. I find it easiest to utilize an ice scream scoop to keep them uniform!
- Bake the cupcakes for approximately 10 minutes or until you can insert a toothpick through the center and it comes out clean.
- Allow the cupcakes to cool.
- BUTTERCREAM ICING: Combine butter, 4 cups of powdered sugar, salt, milk and vanilla extract in a bowl and mix it together in your KitchenAid mixer on medium speed until all ingredients are creamed together.
- Continue to add powdered sugar to the mixture, 1 cup at a time, until fully enveloped. Stop adding sugar if the icing is at your desired consistency. Adjust accordingly!
- Add 1–2 drops of pink food coloring to the icing and mix.
- Frost the cupcakes as desired.
- For the push pop cakes, remove the liners from the cupcakes, cut them in half horizontally and use the opening of the push pop container to trim the cake pieces to size. Alternate cake pieces and icing within the container and add a final swirl at the top!
- Feel free to add pink ribbon for additional embellishment!
Notes
Buttercream icing adapted from Magnolia Bakery
Make sure to check out the Cook for a Cause Pinterest page for additional fundraising inspiration and all things pink!
Merci Beaucoup!
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