KitchenAid’s Cook for the Cure® program is back and we hope you can join us again this year to help make a difference. It’s a fun, simple way to participate in Breast Cancer Awareness Month and the overall fight against breast cancer. So get ready to Bake, Snap, Share & Support!
All you have to do is bake some cupcakes, snap a photo and share it to Twitter or Instagram with the tags #donate and #10000cupcakes (we also invite you to share who or what inspired you to participate). For every cupcake photo tagged through October 18th, KitchenAid will donate $1 to Susan G. Komen. Take the chance to share your passion for baking and contribute to a good cause at the same time. Also, if you’re looking for a little inspiration, check out our favorite cupcake recipe called “Cherry Pink Cupcakes” – which can be found inside the KitchenAid “Cook for the Cure” cookbook. (Keep reading to find out how you can snag a copy of the cookbook for yourself!)
Also, Abt & KitchenAid will host a #10000cupcakes In-Store Event on..
Saturday Oct. 1st & Sunday Oct. 2nd
12pm – 4pm
Abt invites all of our Chicagoland customers to join us and KitchenAid for cupcakes, gift raffles & other fun activities this upcoming weekend! Stop by our store to show your support for a great cause and enter our in-store raffle to win some awesome prizes. Winners are chosen every 30 minutes, along with a grand prize winner at 4pm (on both days).
Not able to attend?
Don’t worry! You can still enter your information HERE until October 18th, for a chance to win a KitchenAid gift bag or the “Cook For The Cure” Cookbook.
& don’t forget to Bake, Snap, Share & Hashtag those cupcakes!
“Cherry Pink Cupcakes”
1 jar (10 ounces) whole maraschino cherries with stems
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla
1 cup (2 sticks) butter, softened
4 cups powdered sugar, plus additional if needed
— Preheat oven to 350°F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups.
— Drain cherries reserving juice for frosting. Reserve 12 cherries for garnish; stem and chop remaining cherries and squeeze excess moisture. Spread cherries on paper towels to drain. Set aside.
— Combine flour, baking powder and salt in medium bowl.
— Attach flat beater to stand mixer. Beat granulated sugar and eggs in mixer bowl on medium speed until light and fluffy. Beat in flour mixture on low speed. Add oil, milk and vanilla; beat 1 minute or until smooth. Stir in chopped cherries. Pour batter evenly into prepared muffin cups.
— Bake 20 to 23 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.
— Meanwhile for frosting, attach flat beater to stand mixer. Beat butter in mixer bowl on medium-high speed until creamy. Add 4 cups powdered sugar; beat until blended. Add 2 1/2 tablespoons reserved cherry juice; beat on medium-high speed until fluffy. Add additional powdered sugar if needed for desired consistency.
— Fit piping bag with large star tip; fill with frosting. Pipe frosting in swirls on cupcakes. Garnish with reserved cherries.
*Recipe Makes 12 Cupcakes*