Sunday, January 29, 2012

Pink Velvet Cupcakes

Think Pink.

Are you ready for some Valentine's Day Treats?  Believe it or not, I actually did not make these cupcakes with Valentine's Day in mind.  One of my dear friends is pregnant with a little girl and I made these for her shower.  Since Valentine's is right around the corner I thought this is the perfect time to share them with you.  Of course you could save the recipe for a baby shower, a little girl's birthday party, or even Breast Cancer Awareness (which is what there were done for in the recipe I used).  These cupcakes are a play on traditional red velvet.  For all the haters out there, they are definitely not the real thing as they don't have cocoa powder or vinegar, but they are similar in flavor and just as cute.  I topped them with my favorite vanilla frosting, but the classic cream cheese frosting would be just as delicious.

In other is busy season which makes me tired :)

Pink Velvet Cupcakes
recipe from Lovin From the Oven

recipe makes 24 cupcakes

1 cup of butter softened
1 1/3 cups sugar
Pink food coloring
3 eggs
2 tsp vanilla extract
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
In a large bowl, cream together butter and sugar.   Once light and fluffy add your pink food coloring.  Start with a small amount and increase to reach your desired shade of pink.  Blend well with butter and sugar. Add in eggs, one at a time, beating well after each addition.  Add in vanilla and beat well.

Combine the flour, baking powder, baking soda and salt in a separate bowl.   Add 1/3 of the dry ingredients to the batter and beat until well combined.  Add in 1/2 of the butter milk, beat until combined, followed by another 1/3 of the dry, then the remaining buttermilk and finally the remaining dry ingredients.    The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.

Fill paper lined muffin cups two-thirds full and bake at 350 degrees for approx 20-25 minutes or until a toothpick inserted into the center comes out clean. Watch the cupcakes closely in the last few minutes of baking so that they do not over brown.    Allow to cool for ten minutes before removing from pan, then transfer to a wire rack to finish cooling.
Very Vanilla Frosting
recipe by Baked Perfection

2 sticks of butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
2 - 4 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency

1 comment:

  1. Too much soda and baking made them too fluffy.