Pink Babycakes for Breast Cancer

If there's a cause I am sincerely passionate about, it is cancer research. Every form of cancer, every type of event, every single charity established to raise funds and awareness. I'll raise my hand to support and encourage, in whatever way I possibly can. Because this cruel and wicked beast touches far too many of us, in numerous ways and varying degrees. For me, it is more than fighting an evil presence, it is about realisation of my blessings. For every minute spent getting involved or each dollar out of my pocket, I am acknowledging my own good fortune. Giving thanks for my health, in the here and now. Who knows what the future has in store, but at this very moment, I am lucky. And I want to share that luck, in what is honestly the simplest of ways.

On Saturday, I attended a pink ribbon breakfast/girl's morning in fundraiser. Hosted by a friend who's own Mama is continuing her battle against breast cancer. A more uplifting morning, I could not have wished for. This friend has a beautiful way about her. Strong, clever and so inspirational to me. On Friday I was at work and upon my travels in IGA, on my lunch break, I stumbled across a mud cake with bright pink icing. It was a McGrath Foundation specific cake... though only 40 cents of the sale was to be passed onto the foundation itself. I picked it up, wandered around the store, pondered whether to buy it or not. It was definitely an easy option... but it's not always about the easy option. So I took my lazy hat off and booted myself into action on Friday evening. Baking a batch of butter babycakes to take along to the fundraiser instead. With an ever-so-subtle pale pink icing for effect. It's the least I could do. 

Babycakes

125g butter, softened, chopped

1 teaspoon vanilla extract

2/3 cup (150g) caster sugar

3 eggs

1 1/2 cups (225g) self-raising flour

1/4 cup (60ml) milk

Preheat oven to 180/ 160 degrees for fan forced. Line mini muffin pans with paper cases

Combine butter, extract, sugar, eggs, sifted flour and milk in small bowl of electric mixer; beat on low speed until ingredients are just combined

Increase speed to medium; beat about 3 mins or until mixture is smooth and changed to a paler colour

Divide mixture among cases; bake about 20 mins

Turn cakes, top-side up, onto wire rack to cool

Meanwhile, make vanilla butter cream

Butter Cream

125g butter, softened, chopped

1 teaspoon vanilla extract

1 1/2 cups (240g) icing sugar

2 tablespoons milk

Beat butter and extract in small bowl with electric mixer until as white as possible

Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar

Add a drop or two of pink food colouring for pale pink icing