Pink Velvet Cupcakes Recipe
- 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 King Arthur Unbleached 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
- 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.
- 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.
- 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.
- 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.
Reviews for Pink Velvet Cupcakes(47)
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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.
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!
The texture of the cupcakes was very good, but not much flavor. The next time I make them, I am going to add something to make them taste as pretty as the color.
They turned out great, even my husband liked them and he is not much of a sweets eater. Took them to work and everyone loved them.
For a change a pink instead of red. I love the density and velvety of it. I like the icing too. Well matched. Definitely a repeat for me
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