Best 3 Pink Velvet Cupcakes Recipes
Pink velvet cupcakes are a unique and delightful treat that will please both the eyes and the taste buds. This delectable dessert offers a captivating blend of flavors and textures, featuring a moist and tender pink sponge cake base, complemented by a rich and creamy cream cheese frosting. With its vibrant pink hue and tangy cream cheese frosting, these cupcakes are perfect for any special occasion or gathering. Whether you're looking to impress your friends and family or simply indulge in a sweet treat, pink velvet cupcakes are a splendid choice that will leave a lasting impression. From the moment you sink your teeth into the soft and fluffy cake, to the final bite of the creamy frosting, these cupcakes will tantalize your taste buds and create a memorable culinary experience.
Here are our top 3 tried and tested recipes!
PINK VELVET CUPCAKES
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. -Paulette Smith, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 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 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in 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. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.
Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
PINK VELVET CUPCAKES
A recipe from The Taste of Home Cookbook. I made the recipe for yellow cupcakes which is at the end. I didn't do the ganache.
Provided by Boomette
Categories Dessert
Time 55m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- 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 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
- Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
- Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).
Nutrition Facts : Calories 3202.8, Fat 184.1, SaturatedFat 111.9, Cholesterol 660.4, Sodium 1996.7, Carbohydrate 354.1, Fiber 4.6, Sugar 232, Protein 41.8
PINK VELVET CUPCAKES
Steps:
- 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.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the batter mix together smoothly.
- Do not overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- Use a piping bag to apply the frosting to the cupcakes. This will give the cupcakes a professional look.
- Decorate the cupcakes with sprinkles, edible glitter, or other decorations.
Conclusion:
Pink velvet cupcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated in any way you like. With their beautiful pink color and sweet flavor, pink velvet cupcakes are sure to be a hit at your next party or gathering.
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