So, a few days ago I made cupcakes. A friend made fun of me because they were only chocolate with cream cheese filling, not pony themed.

CUPCAKE!

If Pinkie were a baked good...

Now they’re pony themed. To start 7 days of cupcake experimentation, I picked Best Pony Pinkie Pie. They didn’t turn out as pink as I wanted, turns out even red raspberries are really really purple, but they taste amazing and next time I make them, they’ll be perfect. I’d make more tomorrow, but the recipe I (strongly) altered for these made 1.5 dozen normal sized cupcakes. I got a dozen normal, and nearly two dozen minis. Someone’s math was wrong.

Here’s my lovely, flowery description, since I’m sure you’re curious as to why there is green (it was colorful and fun, like Pinkie), and what they taste like:

Raspberry cupcake with Almond whipped cream frosting and lime syrup filling with inverted sprinkles

These cupcakes are too dark to really look like Pinkie’s colors, but the spirit of this pony runs wild in the unique and unexpected blend of flavors and colors. Curled loops of frosting mimic the party-pony’s hair, and a bite into the cupcake reveals a rainbow of hidden sprinkles, sure to bring forth a smile or laugh from even the most staid of hearts.

Wait, there are no sprinkles in the picture!

Sprinkles?

There they are!

Look closely, see those slivers of color beneath the frosting? Yeah, those are sprinkles BENEATH the frosting. Totally a Pinkie move. (Also, I know it doesn’t look purple, but it really is!)

Now for the recipe. I based this on a basic cupcake recipe and made a lot of alterations. The following is my finalized recipe. Follow it, and you should end up with cupcakes that are less purple and more pink. My problem is that I used a million and ten real raspberries, and even the reds, as it seems, bake purple. I’ve replaced a lot of the berries with extract in the following recipe, and that will cut down on color without losing flavor.

Recipe:

Cupcakes

½ cup sugar

6 tablespoons butter

1 ¼ cups flour

½ tablespoon baking soda

¼ teaspoon salt

1 egg

¾ cup milk

1-2 tablespoons of mashed raspberries

¼ teaspoon raspberry flavor or extract

Pink or red food coloring, gel or liquid

Round or colorful sprinkles; do not use colored sugar sprinkles

Cream together butter and sugar. Mix dry and wet teams in separate bowls. When butter and sugar are creamed (3-5 minutes, should be fluffy and homogenous), add dry and wet teams in three or four additions, starting with the wet. Make sure that the butter/sugar mixture fully absorbs the milk before adding the first installment of dry ingredients. Scrape down the sides of the bowl as needed. Add food coloring to the desired shade (remember, it will get darker after it’s baked). Fill cupcake papers or greased cupcake pan 2/3 to ¾ full and bake for 10 minutes at 325°F. Remove and sprinkle with sprinkles. Bake for another 10 minutes, or until a toothpick inserted comes out clean. Let cool.

Frosting

1 cup heavy whipping cream

5 tablespoons sugar

½ teaspoon almond extract

Red food coloring

Mix all ingredients except for dye on high until fluffy and airy. Add 4 drops liquid food color for light pink (change amount depending on type of dye used and shade desired). Scoop into icing bag with a medium round piping tip.

Syrup

½ cup water

1 cup sugar

Green food dye (unless another color is desired)

2 tablespoons lime juice (more or less to taste)

Boil water. Add sugar and boil down until thick and syrupy (about 5 minutes, but this varies). Remove from heat and add lime juice and color.

When cupcakes are completely cooled, inject lime syrup into the center of each. This is sort of by ear, just add syrup until it begins to feel a bit heavy. You can add more or less or omit entirely if you want, but ideally it should just add a cool bite of lime to the middle of the cupcake. After this, pipe the whipped cream on in easy loops to resemble Pinkie’s hair (regardless of the fact that the frosting is probably a lighter pink than the cupcake… shhh!). When you’ve piped the frosting on, use a honey drizzler (other tools, even a spoon, will work, but this is what the honey drizzler is designed for) and drizzle the syrup on the frosting in zigzags or big loops.

Store in a cool area (whipped cream topping, after all).

Yum!

The fruits of your labor!

Enjoy! Adaptations for the rest of the mane six plus Spike have already been planned.

Cosplay-related posts will return next week, after the cupcake binge.

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