October is Breast Cancer Month in Australia and October 27 is Pink Ribbon Day. It is a day to help raise funds for the research into the causes and treatments for breast cancer, for support services for women and their families and community education programs to increase awareness of early detection and the need for regular screening.
Breast cancer affects many women, with one in eleven women diagnosed before the age of 75. It is unfortunately the most common cause of death among women.
Please support either through donation, the purchase of merchandise or by attending special fundraiser events. There are breast cancer networks around the world and in Australia, this is through the National Breast Cancer Foundation.
For all the mothers, daughters, sisters, grandmothers and nieces in the world affected by breast cancer, think pink and get involved to raise some money in aid of fighting breast cancer.
Linda x
Vanilla Cupcakes
To show my support for Pink RIbbon Day this year, I made a big batch of pink-frosted cupcakes to sell at a morning tea fundraiser being held at work.
Recipe from Marie Claire Taste 101, Edition One.
1 ½ cups self-raising flour
½ cup caster sugar
175g unsalted butter, softened
150ml milk
3 large eggs
1 teaspoon vanilla extract
Frosting
2 ½ cups icing sugar mixture
2 tablespoons liquid glucose
50g unsalted butter
pinch of salt
pink food colouring
- Preheat the oven to 175C. Line a twelve hole half-cup capacity muffin tray with paper liners.
- Place all ingredients into a bowl of a mixer and beat on low speed until mixture just comes together. Increase the speed and beat for 4-5 minutes or until the mixture is thick, smooth and aerated. Spoon into the prepared tin, filling them two-thirds full.
- Bake in the centre of the oven for about 25 minutes or until the cupcakes are firm and golden brown. Remove from the oven and transfer to a wire rack to cool.
- For frosting, beat all ingredients in a bowl of an electric mixer until combined. Add 3 tablespoons of hot water and pink colouring, then beat on maximum speed for 6-8 minutes until frosting is smooth and shiny. Frost the cooled cupcakes using a small spatula. Decorate as desired.
Filed under: cakes, recipes |
Tags: baking, cooking, cupcake, food, Pink Ribbon Day, vanilla
15 Responses to “Vanilla Cupcakes for Pink Ribbon Day”
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Your cupcakes look so pretty! What a beautiful picture too…
Cheers,
Rosa
those cupcakes are so beautiful! where did you find those pearls?
that is possibly the prettiest cupcake i have ever seen! :)
xoxo,
La C
ps - thanks for the recipe! i’ll def try to bake a batch or two!
What a great way to show support and highlite awareness.
yum-yum! :)
It excites me to see people taking their passions and using them to contribute to great causes. I hope you sold lots of these beautifully pink cupcakes, and thank you for being part of the process of bringing awareness to breast cancer.
What a wonderful photo. Love the cupcake.
Thank you everyone!
Dorothy - I bought these from my local supermarket :) I’m sure you can find them online somewhere.
These area really pretty. And perfect for the cause. Also you have been tagged on my site.
so nice and delicate, looks like the taste will be delicate also, not so sure about the calories….but who’s counting them lol. Keep cooking very nice.
http://ricocoffeeshop.blogspot.com
Your photos are TO DIE FOR. And the cupcake is gorgeous. I did the same thing last year. It’s a cause worth mentioning all year, however, don’t you think?!
That photo is gorgeous — a cupcake made for a princess!
Such a beautiful picture. How could I substitute the icing sugar mixture? I live in Germany at the moment and this is not quite the land of cup cakes…
Hello Julia!
Icing sugar is the same as confectioner’s sugar. If you haven’t got that, the only substitute is to process some regular sugar until very fine :)
Oh I see! I just didn’t recognize the name:)