Candylicious Sugarina Pink Cupcakes!

Turned out pretty well, except that while my cupcakes were baking in the oven… due to my impatient nature, I sneaked upstairs to enjoy some chilled air in my air conditioned room. The weather has been a killer!

When my cupcakes were ready… the color of the cupcakes was a tad too dark. I got a shock  Too caramelized I guess. The heat’s too much. Realllll hottttt. Because I forgot to lower the temperature to 160 degrees! *roars* It would’ve been perfect….

Oh! And I almost forgot to tell you about the icing. It went crazy on me. The icing sugar was a total disaster. It was so difficult to sieve, especially when the icing sugar kept forming into clumps and it was tedious when I used the cup sieve. So here’s a piece of advice, change to the traditional sieve while sieving icing sugar. It’s alot easier, use a metal spoon to press the sugar against the sieve too. Sugar goes through the holes in the sieve easier that way.

This is soooo sinful. You have no idea how much butter and sugar I used for these cupcakes (batter+cream glazing) and I already reduced the sugar and butter! Oh wellll…… Life’s too short… You gotta enjoy the food you love while you can!

Without sprinkles…

Cutesy rainbow sprinkles on pink sugary sweet rich cream cupcakes! 

I made a separate set of cupcakes for my family because they don’t really have sweet tooth like yours truly here so I added raisins and abit more vanilla essence into the batter. Turned the little petite cupcakes into muffins! 

On a random note… I snapped a photo of my backyard while getting restless in the kitchen…. My maid was boiling soup in the ancient way….I thought it was pretty cute. Heh 

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Tata for now! I’m gonna grab a cupcake for supper ♥ 

A bientot, mon chéri !