2 cups white sugar, 1 cup butter, 4 eggs, 1 tablespoon and 1 teaspoon vanilla extract, 3 cups all purpose flour, 1 tablespoon and 1/2 teaspoon baking powder; 1 1/4 cup milk
(not pictured: milk)
Preheat oven to 350 degrees F.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth.
In two separate bowls, use food coloring to make the red and pink batter.
Line cupcake pan with paper cups. Put a dab of white, red, and pink batter into each cup. Fill 3/4 of the way full.
Bake 15 to 20 minutes. Use a toothpick to know when it’s done.
6 cups confectioner’s sugar, 3/4 cup unsweetened cocoa powder, 3/4 cup butter, 1/2 cup and 2 tablespoons evaporated milk, 2 teaspoons vanilla extract.
In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Note: I’ve linked back to the original recipes, but the measurements I have posted here are slightly different.