Pink suprise cupcakes

I had an idea after reading this post. I'm considering taking part in a bakeathon for Pink Ribbon day and one of the categories is 'Best PINK invention'. This is what I came up with:

Magnolia Bakery vanilla cupcakes

My version

Makes 24

1 cup unsalted butter, softened
2 cups caster sugar
4 large eggs, room temperature
1 1/2 cups self raising flour
1 1/4 cups all purpose flour
1 cup milk
1 tsp vanilla essence
1 tsp pink food dye
24 chocolate royal biscuits or pink freddos

1. Preheat oven to 180C.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

 4. Add the sugar gradually and beat until fluffy, about 3 minutes.
 5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Add food dye.

7. Spoon one tablespoon of batter into the cups. Place one biscuit or freddo on top. Cover with more batter until the cups are about 3/4 full.

8. Bake until the tops spring back when lightly touched, about 20-22 minutes.

9.Remove cupcakes from pans and cool completely on a rack before icing.

This was just a trial. If I make these for the event I am planning on using this recipe for the icing, with pink food dye of course.

Verdict: These smell beautiful! After reading a few blog posts on cupcakes with marshmallows in them I did suspect that the royals would bubble up as they did but wanted to give it a shot anyway. The actual cupcake part is delicious and fluffy. The choc royal ones weren't too great. The marshmallow chewiness was okay but nothing special. The ones with the strawberry freddos were better, especially the parts that had the strawberry filling mixed in. I'm actually hoping they'll come out with those pink tim tams soon - they'd be an ideal addition! I'll be less shy with the pink dye in the future.