Baby On The Way


This weekend I got to enjoy a beautiful baby shower for our close family friend, Elaine.  I was asked to make the cupcakes, and I was so excited.  I had been planning the design fora couple weeks and finally got an idea.  Elaine is having a baby girl, so naturally I wanted the cupcakes to be pink.  I would ice the cupcakes with white icing, add some pink sugar sprinkles, and top them with pink baby booties and rattles.  And then the surprise-  a pink center!  While the guests expected their cupcake to be yellow or chocolate, they bit into the treat to find pink colored cake in the middle.

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To Make These Cupcakes You Will Need

  • Chocolate or yellow cake batter
  • White cake batter
  • Two tone cupcake insert
  • Buttercream icing
  • Food coloring
  • Wilton icing tips #1, 3, 12, 1M
  • Pink sugar sprinkles
  1. First, make your cake batters.  I made chocolate, yellow, and white, but you can chose any flavor of cake as long as you have white cake batter also.  Color the white cake batter pink using a few drops of liquid food coloring.
  2. Line cupcake trays with wrappers and set the two-tone cupcake insert into the first row of wrappers.  Fill one icing bag with the colored cake batter and a second bag with the other cake batter.  Cut the tips off of the bags so that there is a small hole for the batter to run through.
  3. Fill the center section of the insert with the colored cake batter.  Then fill the outer section of the insert with the second batter.  Gently lift the insert straight up and out of the cupcake wrappers.  Then place the insert into the next row of wrappers and continue the process until all of the cupcakes are filled and the batter is gone.
  4. Bake the cupcakes according to the directions on the recipe you used and allow them to completely cool before moving on.
  5. Make your buttercream icing:


Wilton Butter Cream Icing


  • 1 cup solid vegetable shortening (Crisco)
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 teaspoon vanilla extract
  • 8 cups sifted confectioners’ sugar (about 1 lb.)
  • 4 tablespoons milk


  1. In a mixer, fitted with a whisk attachment, cream together the shortening and butter.***Make sure the butter is softened to room temperature.  If the butter is still hard it will be hard to mix with the Crisco, and will create a lumpy texture.  You do not want that.  However, if you forget to set the butter out to softened, you can soften it in the microwave.  To do this set the butter on a plate (*note: if the butter in wrapped in foil, unwrap the butter first)  and put in the microwave for 10 seconds.  Then flip the butter over for another 10 seconds.  The butter should be softened after this, but if it is not you can continue to do so until softened.  Although, make sure the butter is not melted.  If the butter is melted instead of softened, it gives the icing a very buttery taste.
  2. Add the vanilla and mix well.  To get the whitest icing possible, use clear vanilla extract, but regular vanilla extract works just as well ( I do not use clear extract).  The mixture should be smooth.
  3. Sift the confectioners’ suger into a bowl or onto a piece of wax paper.  This eliminates any lumps in the icing.
  4. Add one cup of sifted confectioners’ sugar to the mixer at a time, mixing well after each addition.  Scrape down the sides and bottom of the bowl after mixing each time.  After all confectioners’ sugar is added, make sure it is mixed well.  The icing will appear dry at this point.
  5. Last, add up to 4 tablespoons of milk.  Depending on the desired consistency, different amounts of milk will need to be added.  For a runny icing, add all 2 tablespoons of milk.  For a stiffer icing, only add about 1 tablespoon of milk, or add it until the desired consistency is reached.  Since I decorate my cupcakes using icing tips, I like a stiffer icing, so I usually add 2-3 tablespoons of milk.  To test the consistency, dip your spatula in the icing and create a peak.  If the peak stands or falls, will determine the consistency.  Whip icing on high for about a minute, and the icing is finished.
  6. Fill an icing bag fitted with a 1M tip with white icing.  Pipe swirls onto each cupcake and lightly sprinkle the pink sugar on top.
  7. I decorated half of the cupcakes with baby rattles and the other half with baby booties.  To make the rattles you will need a bag of pink icing with a #3 tip, a bag of pink icing with a #12 tip, and a bag of white icing fitted with a #1 tip.
  8. First, pipe the handle and loop at the bottom of the handle with the pink icing with the #3 tip.  You will probably have to go over it a few times to make it stand out and not fall between the folds of the white icing you already put on the cupcake.
  9. Then pipe a ball of pink icing at the top of the handle using the #12 tip.  Decorate the rattle by using the #1 tip to pipe two lines
    of white icing and three dots.
  10. To make the baby booties you will need the bag of pink icing fitted with the #12 tip and the bag of white icing fitted with the #3 tip.
  11. Use the #12 tip to pipe the foot part of the booty and then turn the icing bag upward at a 90 degree angle and pipe the boot.  Use water and a knife to tap the top of the ankle to make the boot flatter on top.
  12. Then use the #3 tip to pipe a string of white icing around the ankles of both booties.  To pipe the bows on the front pipe a figure 8, followed by the two tails connected
    at the middle of the figure 8.

The cupcakes turned out even better than I thought.  It was a beautiful baby shower, a great celebration with family and friends.  Congratulations to Elaine and Greg!  We cant wait to meet Brianna Marie!