I love the storybook Pinkalicious, about a little girl who eats too many of her favorite pink cupcakes until she develops an acute case of “pinkititus,” and turns bright pink herself. The only cure is to eat green, green, green; from pickles and peas to olives and okra. The illustrations are quirky and divine, and the desire to create my own “pinkalicious” cupcake was a challenge I couldn’t resist. For the pinkest cupcakes, search out bright pink cupcake liners and a variety of pink decorations from edible glitter, jimmies, sanding sugar, and sprinkles to doll them up. Forget restraint—the glitzier, the better. These cupcakes are very easy to make and are best served the day they are baked. If time is of the essence, you can make the pink frosting a day or two in advance, storing it in a tightly covered container in the refrigerator. Make sure you allow the frosting to come to room temperature before you start decorating the cupcakes.
"Sticky, Chewy, Messy Gooey Treats for Kids" by Jill O'Conner (Chronicle); copyright 2009. Photographs by Leigh Beisch