Baking is a mom’s sport; sure dad’s can do it but there’s nothing quite like mom in the kitchen, the smell of baked good batter in the air, and the promise of something delectable.

And at William Sonoma, they are dedicating a portion of the sales of their special edition KitchenAid Artisan stand mixer to benefit Susan G. Komen Cook for the Cure®’s efforts to end breast cancer forever.

So pick up the mixer at Williams-Sonoma and make some cupcakes of your own.

Think Pink Cupcakes

Ingredients

        2 1/4 cups all-purpose flour

        2 1/2 teaspoons baking powder

        1/4 teaspoon salt

        1 1/2 sticks (6 ounces) unsalted butter, softened

        1 cup (finely chopped fresh) strawberries

        1 1/2 cups sugar

        4 large eggs

        1 teaspoon pure vanilla extract

        1 1/4 cups milk

        8 ounces white chocolate, melted

        Pink gel-paste coloring

Instructions

        Place a rack in the center of the oven and preheat to 350 degrees F

        Line 24 cupcake cups with paper liners

        Sift the flour with the baking powder and salt

        In a large bowl, using your new mixer beat the butter at low speed until smooth. Add the sugar and beat until fluffy, about 3 minutes

        Add the eggs, 1 at a time, beating for about 10 seconds after each addition

        Add the vanilla

        At low speed, alternately beat in the dry ingredients and the milk

        Add the melted white chocolate and beat until incorporated

        Add anywhere from 1/8 – 1/4 tsp. of the pink gel paste coloring. Mix thoroughly

        Add strawberries

        Scoop batter into paper-lined muffin tins, until about 2/3 full

        Bake 20-24 minutes. Insert a toothpick into the middle of the cupcake. If it comes out clean, they’re done!

Frost your cupcakes how you please.  A cream cheese frosting sounds delicious with this particular recipe.

-Arianna Schioldager