As you all know, October is Breast Cancer Awareness month. All month long, people show support for family, friends and survivors by sporting all things PINK!
It seems just about everyone knows someone personally who has been affected by breast cancer. I know I do. From family to friends to co-workers I have seen people fight and BEAT this disease. There is a wonderful, amazing sisterhood amongst survivors and it’s important that we all do our part to make sure there is a cure for all that are affected. Encourage you family and friends to do their monthly self exams and get regular mammograms. As they say – SAVE SECOND BASE!
I decided to make a pink treat to show my support. I’ll be entering these in the Power of Pink challenge hosted by Jen over at Beantown Baker. Thanks for raising awareness of this important cause, Jen!
Sometimes on quiet evenings when there’s not much going on, I’ll drag out cookbooks I’ve looked at million times and flip through them, just to remind myself what’s in there. I was glancing through my Hershey’s cookbook the other day and came upon adorable, pink-frosted mini cupcakes. Perfect for the month of October!
What intrigued me about these cupcakes was the addition of a stiffly beaten egg white to the chocolate cake batter. Different, eh? I thought so too. The end result was a light and almost spongy cake. Not bad – just not what you would expect. The interesting cake texture, coupled with the smooth creamy (PINK) frosting and the richness and crunch of chopped Hershey’s chocolate bars with almonds almost made me forget that these were actually cupcakes. They were pushed into the realm of…something other than cake! I’m not sure how to explain it, other than to say they are very interesting and delicious!
CHOCOLATE PINKS (Recipe Source: Hershey’s 1934 Cookbook)
- 3 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 3 tablespoons Hershey’s cocoa
- 1/2 cup milk
- 1 egg white, beaten to stiff peaks
- 2 Hershey’s Milk Chocolate Bars with Almonds (1.05 ounces each), chopped into small chunks
- Cream butter and sugar together; add the egg yolk and vanilla, and beat well.
- Sift together flour, baking soda and cocoa; add with milk to other ingredients.
- Add stiffly beaten egg white.
- Bake in a very small buttered tins (1 3/4 inch muffin pan) in a 350 degrees for 15 minutes. Ice with Pink Butter Icing (recipe follows). Scatter candy over the cakes while icing is still soft. Makes 24 cakes.
PINK BUTTER ICING
- 3 tablespoons butter
- 1 1/2 cups confectioner’s sugar
- 1 1/2 teaspoons vanilla
- 1 tablespoon of milk
- 4 drops red food coloring (I actually used pink gel food coloring. And too much of it at that. Pepto cakes, anyone?)
Beat butter and sugar; stir in vanilla and milk. Beat until icing is smooth and of spreading consistency. Makes about 1 cup.
A couple notes about the frosting:
- You can use any vanilla buttercream recipe you like here. I found this particular recipe to be quite sweet. But since the cakes aren’t that sweet and there’s some texture with the almonds in the candy, I think it works here. I probably wouldn’t use this particular recipe on it’s own.
- You may need to add a splash more milk. I found the frosting to be a bit stiff when I went to spread. I knew more milk would solve the problem, but I was already 4 or 5 in – wasn’t gonna turn back! I just kept on…silently cursing myself for not paying better attention the first place. Ha.
One Year Ago: