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My daughter loves all things "girly" and pink, so this recipe was perfect for her birthday. Oddly enough, my teenage son (who's not a fan of pink) devours these cupcakes, too! —Paulette Smith, Winston-Salem, North Carolina
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Pink Velvet Cupcakes in Taste of Home April/May 2007
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Reviewed on Feb. 09, 2013 by prissymom
I made these last night for my daughter's 3rd birthday. I also used the pink candy pearls. They came out great! I made a small round cake and 8 cupcakes and it was just enough batter. The "ganche" was great, until it began to harden and was hard to squeeze through the pastry bag, but all in all, the frosting is delish and so were the cupcakes. I will also add that I should have taken the cupcakes out sooner, because they could have been taken out maybe 8 minutes earlier from more moisture, but they were great. I love the icing. I think with it being called a "ganache" I may have used more on the cake and cupcakes than I should have. I think next time I will just "pour" it over the top and let it drip down the sides and let it firm up. Other than the frosting getting stiff quickly, the cake, cupcakes and iceing was a hit!!!
Reviewed on Feb. 07, 2013 by yazie
sheilamom2six Just a question: I wonder if these could be made with cake flour?
Just a question: I wonder if these could be made with cake flour?
Receipe sounds wonderful. I haven't made it, however i do have a small bake shop & prepare ah 8 dz plus other varieties per month. I have a few great red velvet receipes, an at times, I feel that they can be a lil dry? I do watch my temp & time, using a second temp gauge to follow to the T. I wonder if the buttermilk or vinegar may have a sm part? what seems to keep the batter a lil dense/dry? but it always turn's out. They are beauutiful, an per the reveiws they need more vanilla? maybe or possibly try another flavoring? an still be pink velvet cupcakes! I usually bake @ 350 an about 15-18 min. I usually check them at 15 then again, as it seems like some of them are done sooner, or if it's just that batch of red velvet that day??
Receipe sounds wonderful. I haven't made it, however i do have a small bake shop & prepare ah 8 dz plus other varieties per month. I have a few great red velvet receipes, an at times, I feel that they can be a lil dry? I do watch my temp & time, using a second temp gauge to follow to the T. I wonder if the buttermilk or vinegar may have a sm part? what seems to keep the batter a lil dense/dry? but it always turn's out. They are beauutiful, an per the reveiws they need more vanilla? maybe or possibly try another flavoring? an still be pink velvet cupcakes!
I usually bake @ 350 an about 15-18 min. I usually check them at 15 then again, as it seems like some of them are done sooner, or if it's just that batch of red velvet that day??
Reviewed on Feb. 06, 2013 by keylar
amazing
Reviewed on Feb. 05, 2013 by Tia Annie
Love, Love, Love this recipe!!24 perfect and delicious cupcakes!!This is definitely a keeper!!Thank you for this great recipe!!
Love, Love, Love this recipe!!
24 perfect and delicious cupcakes!!
This is definitely a keeper!!
Thank you for this great recipe!!
Reviewed on Feb. 04, 2013 by maria11690
My girls loved them. Thank You!
Reviewed on Feb. 04, 2013 by andreasmom2u
i made these and they turned out average. i added extra vanilla and everything...the taste was okay, but i wasn't crazy about the texture. i will stand by my old tried and true cake recipes...thanks though...they most certainly are very pretty!
Reviewed on Aug. 09, 2012 by pmcollector
I do a lot of baking and I rarely have issues, but that frosting was the most difficult thing I have ever dealt with. I followed the recipe and chilled the batter for over 30 minutes to make sure it was cool. I started beating it and beating it and it curdled on me and it wouldn't whip up. I put it in the microwave for just a few seconds and it went back to batter. I cooled it again and beat it again (in my standup mixer) and it worked. I put it in my decorating bag and the first dozen were fine and then the frosting was breaking on me and running out of the bag. I chilled it some in the bag in the fridge and it just didn't work well after that. I even made another batch because I had more cupcakes to frost and I had the same issues the second time. These were for a baby shower, so I was really up against a wall on this.
Reviewed on May. 08, 2012 by DestynisMom
I made this recipe a couple weeks ago with a rose-vanilla buttercream and cream cheese filling in mini form and everyone loved it
Reviewed on May. 07, 2012 by RowdysMom2
The texture of the cake is lovely, but it is very bland. If I did make it again, I would add a lot more vanilla extract. Otherwise it is completely lacking in taste. Frosting is nice, though, IMHO.
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