Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large egg whites
- ½ cup buttermilk
- 1 tsp vanilla extract
- 3 tbsp pink food coloring (liquid or gel)
- 3 tbsp blue food coloring (liquid or gel)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- Pink & blue royal icing for piping
- Edible glitter, sugared roses, fondant keys/crowns for decoration
Instructions
- Preheat oven to 350°F (175°C). Line cupcake tin with liners.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, mix sugar, oil, egg whites, buttermilk, and vanilla. Stir in pink food coloring until uniform.
- Gradually fold dry ingredients into wet. Divide batter in half.
- To one half, add blue food coloring until deep blue. Stir gently to avoid overmixing.
- Spoon pink and blue batters alternately into liners (fill ⅔ full). Bake 14–16 minutes. Cool completely.
- Beat butter until fluffy. Add powdered sugar and cream. Pipe onto cooled cupcakes.
- Top with royal icing swirls, edible glitter, sugared roses, and fondant decorations.
Notes
- Use gel food coloring for more vivid hues without altering batter consistency.
- Make cupcakes in advance—freeze unfrosted for up to 2 weeks.
- For a non-alcoholic “magic potion” pairing, serve with hibiscus or lavender lemonade dyed pink/blue.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
