Pink!

My post is all pink today! Starting with the PINK cupcakes I made yesterday:They are "Double Chocolate Malt Cupcakes with Cherry Vanilla Frosting" OMG! Malt and cherry--I couldn't resist! I will post the recipe below if you want to give them a go.

Next: Pink popcorn!

This was a concoction the kids and I made for our Oscar party--it's popcorn mixed with cut-up Twizzlers. "Redhots" and pink sugar. This mixture is pretty brilliant because the popcorn/Twizzler combo is one of my favorite food combos ever (that is my standard order at the movie theater) so why not just cut to the chase and mix the two up? It's the perfect balance of sweet and salty--and the Redhots add a little zing.

And I know you've all been waiting for my PINK hair!

I've shielded my face since this pic was taken early in the morning pre-makeup (and still basically half-asleep) but you can clearly see my eyeball ring. I'll have to get a better pic up--but the pink is kind of underneath and it looks really cool. I love my new hair!

And finally, PINK Pickle:

I''m throwing that in just because!


Now here's that recipe:

Double Chocolate Malt Cupcakes with Cherry-Vanilla Buttercream

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup sugar

1 teas. baking soda

1 teas. baking powder

1/2 teas. salt

2/3 cup milk

2/3 cup malted milk powder (like Carnation)

1/2 teas. espresso powder

2/3 cup canola oil

2 large eggs

2/3 cup sour cream

1 teas. vanilla extract

1/2 mini chocolate chips

Frosting:

4 1/2 cups confectioner's sugar
3 sticks (yikes!) unsalted butter, softened
3 tablespoons heavy cream
2/3 cup tart cherry preserves

Malt balls and/or cherries for garnish

1. Oven to 350. Line 2 12-cup cupcake pans w/ paper liners

2. Cupcakes: Whisk together flour, cocoa, sugar, baking soda and powder, salt.

3. Beat milk, malt powder and espresso powder--medium speed. Add oil and eggs--blend.

4. Add flour mixture--beat until smooth. Add sour cream and vanilla--beat. Stir in chocolate chips.

5. Fill muffin cups a little more than halfway. Bake 15-17 minutes. Cool completely.

Frosting:

Beat sugar and butter until well-blended. Add vanilla, cream--beat 2 minutes. Beat in cherry preserves.

When cupcakes are cool--frost and garnish.