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Pink Velvet Cupcakes Recipe
Pink Velvet Cupcakes Recipe photo by Taste of Home

Pink Velvet Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1/8 teaspoon pink paste food coloring
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • WHITE CHOCOLATE GANACHE:
  • 2 cups white baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • Pink coarse sugar and sugar pearls

Directions

  1. In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
  4. Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Roll edges of cupcakes with coarse sugar; decorate with sugar pearls. Store in the refrigerator. Yield: 2 dozen.
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

Reviews for Pink Velvet Cupcakes

AVERAGE RATING
   (49)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (11)
3 Star
 (3)
2 Star
 (1)
1 Star
 (3)
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MY REVIEW
Reviewed Feb. 14, 2014

They tasted ok but I thought they were a little bland. Next time I'll try adding some almond extract for a little extra flavor. Also the tops of the cupcakes were, for lack of a better description, crusty as if they were overbaked. Otherwise the cake was moist. My kids liked them.

MY REVIEW
Reviewed Feb. 4, 2014

These are not red velvet cupcakes, they are pink velvet...

MY REVIEW
Reviewed Feb. 2, 2014

These look delicious but I always thought red velvet cupcakes/cake had cream cheese icing. I wonder if that would be good...

MY REVIEW
Reviewed Apr. 13, 2013

These cupcakes are delicious. When it came to the icing I could not figure out what I did wrong. I ended up making a butter cream icing instead. With the pearls and sugar they were great.

MY REVIEW
Reviewed Mar. 29, 2013

Oh. My. Word. These are AMAZING. I made these for my daughter's fifth birthday because she wanted pink cupcakes to serve at her princess tea party. One problem I have with homemade cakes or cupcakes is that they are always so very, very dense, but she insisted on pink and I decided to try these. I did sift the flour for this recipe and they were much lighter than I expected. After reading reviews about how flavorless they were I did increase the vanilla to a full tablespoon and they were delicious without the frosting. For the frosting I used Baker's White Chocolate instead of white chips because they are notorious for poor melting (this is a result of the lack of cocoa butter) and it was hands down the best frosting I have ever made. I will be making these cupcakes again!

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