Chaos in the cake kitchen 🤯

Ingredients

• 8 cups All-Purpose Flour (sifted)
• 6 cups Granulated Sugar
• 4 cups Unsalted Butter (softened, cut into cubes)
• 8 large Eggs (room temperature)
• 2 cups Whole Milk (room temperature)
• 4 teaspoons Baking Powder
• 2 teaspoons Vanilla Extract (pure)
• 8 cups Unsalted Butter (for buttercream) (softened, chilled before piping)
• 12 cups Powdered Sugar (sifted)
• Assorted drops Food Coloring (gel colors for nude, baby pink, bright pink, red, etc.)

Instructions

1. Prepare the Vanilla Cake Batter

   In the stand mixer, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla. In a separate bowl whisk flour and baking powder, then alternately add the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients.

   Time: PT30M

2. Bake the Cupcakes

   Divide the batter evenly among a greased cupcake pan (40 liners). Bake at 350°F for 18‑20 minutes, or until a toothpick comes out clean. Rotate the pan halfway through for even baking.

   Time: PT20M

   Temperature: 350°F

3. Cool the Cupcakes

   Remove the pan from the oven, let it sit for 5 minutes, then transfer cupcakes to a cooling rack. Cool completely (about 30 minutes) before any frosting.

   Time: PT30M

4. Crumb‑Coat the Cupcakes (Night Before)

   Apply a thin, even layer of plain buttercream to each cooled cupcake using an offset spatula. Chill the crumb‑coated cupcakes, covered with plastic wrap, in the refrigerator overnight.

   Time: PT30M

5. Prepare Colored Buttercream

   In a clean bowl, beat the softened butter for the frosting until creamy. Gradually add sifted powdered sugar, beating on low. Add vanilla and a splash of milk to reach spreading consistency. Divide the frosting into separate bowls and color each portion with gel food coloring: nude, baby pink, bright pink, and red.

   Time: PT30M

6. Pipe Base Colors from Light to Dark

   Starting with the nude‑colored buttercream, pipe a smooth outer layer on each chilled cupcake. Work efficiently, moving from the lightest shade to the darkest (baby pink → bright pink → red) to avoid waste. Chill each batch for 10 minutes between colors to set the previous layer.

   Time: PT30M

7. Add Final Decorative Details

   Using smaller piping tips, add borders, rosettes, or any requested decorations in the appropriate colors. Place any sprinkles or edible decorations now while the buttercream is still soft.

   Time: PT15M

8. Final Organization and Delivery Prep

   Arrange the finished cupcakes by order color on a serving tray. Cover with a clean dome or plastic wrap for transport. Store any leftovers in the refrigerator.

   Time: PT25M

9. Cleanup

   Wash all bowls, mixers, spatulas, and piping equipment. Wipe down work surfaces and store food‑safe containers for leftover frosting.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

32g

Fat

12g

Fiber

1g