The title of the book, which Harper will publish on May 2, reflects the nickname that Pinkalicious gives her determined sibling after he fulfills his dream of building a tower of blocks high enough to reach the stars-and cleverly finagles his way back home. Cake is done when a toothpick comes out clean.Victoria Kann, the creator of the bestselling Pinkalicious series, shines the spotlight on that spunky heroine’s younger brother, Peter, in a spinoff picture book, Peterrific. As it bakes, the filling will seep down into the cupcake.

Use a small spoon to press the berry mixture into the center of the cupcakes.

I like to fill them 3/4 full so they get a little muffin top.

Spoon your mixtures into the cupcake cup.

Finally add 1 drop of the pink coloring and then add more to your desired color. Add the flour and baking powder and then the milk.

In a mixer, with the paddle, cream the sugar and butter.

Sift together flour and baking powder and set aside.

Use a spoon to occasional mix and break the berries apart. This will defrost the berries without making them hot.

Fill a bowl with hot water and place a smaller bowl with the frozen berries and sugar into the larger bowl. Make your cupcake filling with the frozen berries and sugar.I suggest also spraying the pan, especially the top in case there is a little fold over during baking.

Preheat oven to 350 degrees and line the cupcake tin with paper liners.

I use a pastry bag to frost the cupcakes and then top with a maraschino cherry.

a jar of maraschino cherries or you can use fresh cherries too.

2 bars of unsalted butter (8oz) (room temp).

1/2 cup of frozen raspberries and strawberries.

1 stick unsalted butter (room temp, it will mix better than cold butter).

Pastry Bag with tip: You could try to use a spatula or spoon for the icing but a pastry bag is much easier.

Cherries (maraschino or fresh): A cute topper for your cupcakes.

Cream cheese: I like cream cheese frosting, as opposed to regular frosting, I think it’s more flavorful.

Frozen raspberries and strawberries: You can use fresh berries but frozen tend to break down a little better.

I typically just use a low fat, since that’s what’s usually in my fridge.

Milk: It’s up to you what type of milk you use.

I find that the flavor from the bean is creamier. Vanilla extract or fresh vanilla from the bean: I love using the scraping from inside a vanilla bean but it’s not always easy or convenient, so go ahead and use extract.Vanilla Cupcake with Berry Filling and Cream Cheese Frosting

Elizabeth kann