There is something unforgettable about a truly moist, soft, flavorful cupcake. I mean the kind of cupcake that stays tender, holds up beautifully under a swirl of icing, and tastes sweet without being overwhelming. That is exactly what these easy pink vanilla cupcakes are meant to be: simple, pretty, homemade cupcakes with a soft crumb and a creamy frosting that makes you want another bite.
These cupcakes are cheerful, tender, and perfect for sharing. They are also part of a story that matters deeply to me: the 10,000 Cupcake Challenge and the fight against cancer.
In this post, I want you to join me for the 10,000 Cupcake Challenge. Last year, I shared the story of my friend Laura, who battled breast cancer twice and won. This time, I want to introduce you to my friend Tandra, a beautiful woman who has faced cancer with courage, faith, and strength.
Tandra has fought cancer like a warrior. Just look at my beautiful friend.
When I look at Tandra, I see strength. I see the face of a warrior, a woman who knows her worth, and a woman who is not shy about sharing her faith. Although I have known Tandra for years, I recently had the pleasure of talking with her about her journey.
Tandra and I worked together at Hospice & Palliative CareCenter, where she has worked for the past 23 years. She is a Certified Nursing Assistant and a Certified Medical Assistant, and she has spent many years in management. She has also served on the Hospice National Committee by writing hospice certification questions. If you need a knowledgeable reference for anything hospice-related, Tandra is one of the best.
When I asked Tandra about her cancer journey, she told me about the day she first learned she had breast cancer in 2008. She said, “I cried a little bit, and then I told my doctor, you know what? My God is the Great Physician, and whether I’m here or on the other side, He can work through me. I’m going to go through whatever He wants me to go through.” After that, she stopped crying.
She continued, “I prayed about it, and I told my family not to shed any tears for me either because I’ll walk His walk, and I’ll trust and depend on Him.”
That first diagnosis was Stage I breast cancer. Tandra had a surgical lumpectomy, six rounds of chemotherapy, and 33 radiation treatments. She said her family told her that her faith helped keep them going.
Since that time, Tandra has also cared for her husband, Darnell, who became ill with supranuclear palsy. Darnell passed away in 2014. Tandra has three sons living in Charlotte and Winston-Salem, as well as four grandchildren.
Around Christmas last year, Tandra began having medical issues that did not seem right, so she went to her doctor. She was concerned because she knew that Tamoxifen treatment could sometimes cause other health problems.
As it turned out, Tandra received devastating news: cancer had returned. This time, it was endometrial cancer, which her doctor said was surprisingly unrelated to the Tamoxifen. She has now completed chemotherapy and radiation again.
One thing Tandra wants people to understand is that she did not have obvious cancer risk factors. She has no family history of breast cancer or other cancers. She eats well, exercises, has annual exams, and follows up on her health. Her message is simple and important: do what you can to take care of your body, keep your appointments, and pay attention when something does not feel right.
When she learned about this cancer diagnosis, Tandra said, “This is my journey for someone who doesn’t believe or for someone whose faith is wobbly.”
She added, “They will see that God is who He says He is. God is the Great Physician, and while man may say I have cancer, my God is greater than cancer.” Her faith has carried her through extremely difficult days.
Tandra said there were days when she could barely lift her head from the pillow. Still, she continued going to church and serving in the children’s ministry until chemotherapy made that impossible for a while.
When asked what advice she would give to others facing cancer, Tandra suggested keeping a book. She calls hers her “I AM” book. In it, she writes statements that remind her who she is and where her strength comes from.
I AM VICTORIOUS
I AM A CHILD OF GOD
These “I AM” statements encourage her, especially during moments when a prayer partner is not nearby.
Tandra says, “To God be the glory, I am OK.” She encourages anyone facing cancer to remember that the battle can be spiritual as well as physical. Her advice is to suit up with the Armor of God and learn to encourage yourself.
She also says, “No matter what the outcome, you are going to come out of this as a butterfly.” You will be changed. She reminds others to hold God’s unchangeable hand and to remember that they are beautifully and wonderfully made.
Tandra is still working at HPCC and is now attending Bible college. Her story is moving, faithful, and strong. Since she has the inspiration covered, I will put on my pink apron and share the moist, easy, one-bowl-style pink vanilla cupcakes that brought this post together.
HOW CAN YOU MAKE A DIFFERENCE?
You can make a difference by learning more about Cook for the Cure and ways to support the fight against cancer. You can also participate in the 10,000 Cupcake Challenge by baking and sharing cupcakes, just like I did.
HOW TO WIN A PINK KITCHENAID MIXER!
To learn more about Cook for the Cure and available opportunities connected with the challenge, visit the KitchenAid information page for the campaign.
THE RECIPE FOR EASY PINK VANILLA CUPCAKES
Easy Pink Vanilla Cupcakes
Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 large egg whites, at room temperature
- ⅔ cup milk
- 6 tablespoons unsalted sweet cream butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 3 drops neon red food coloring
For the Icing
- 2 sticks butter, at room temperature
- 1 8-ounce block cream cheese, at room temperature
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 4 drops red food coloring and 2 drops blue food coloring
Instructions
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Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
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In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, combine the flour, sugar, baking powder, and salt on low speed.
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Add the egg whites, milk, butter, vanilla extract, almond extract, and red food coloring, mixing between additions. Mix on low until combined, then increase to high speed and mix for 1 minute.
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Fill each cupcake liner about ¾ full. The batter should make about 12 cupcakes.
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Bake for 18 to 22 minutes, or until a cake tester or toothpick comes out clean. As soon as the cupcakes test done, remove them from the oven and let them rest in the pan for 2 minutes. Transfer them to a wire rack and cool completely before frosting.
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For the icing, beat the butter, cream cheese, powdered sugar, vanilla extract, and almond extract together in the bowl of a stand mixer until smooth and creamy.
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If the icing looks too yellow and you want it to appear whiter, mix the red and blue food coloring in a separate cup with a toothpick. Dip the toothpick into the coloring mixture, dab a tiny amount into the icing, and mix well for 30 seconds. Repeat carefully until the icing reaches the color you like. Do not add the drops directly to the icing, or the icing may turn violet.
Notes
Nutrition
TIPS AND TRICKS FOR EASY PINK VANILLA CUPCAKES
- Make sure the butter is at room temperature. Cold butter will not mix smoothly into the cupcake batter or frosting.
- If you forget to set the butter out, do not melt it in the microwave or on the stovetop. Melted butter will change the texture of the cake.
- Food coloring is powerful. Three drops are enough to turn the cupcake batter pink, so add more only if you truly want a deeper color.
- The icing may look slightly yellow at first. To make it appear whiter, mix 2 drops of blue food coloring with 4 drops of red food coloring in a separate cup. Use a toothpick to add a tiny amount at a time to the icing, mixing well after each addition. Stop as soon as the color looks right.
- Use cupcake papers or liners so the cupcakes release cleanly and look neat for serving.
- Let the cupcakes cool completely before adding icing. Warm cupcakes will soften or melt the frosting.
- For the best texture, remove the cupcakes from the oven as soon as a toothpick comes out clean. Overbaking can make cupcakes dry.
AND NOW YOU COULD WIN AT LOAVES AND DISHES TOO!
Giveaway details were originally provided here. Thank you for reading, baking, sharing, and supporting the 10,000 Cupcake Challenge.