Pink Velvet Cupcakes Recipes

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PINK VELVET CUPCAKES



Pink Velvet Cupcakes image

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

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 large eggs, room temperature
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

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



Pink Velvet Cupcakes image

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

1 cup butter, softenend
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 (I used 1 cup milk plus 1 tablespoon of vinegar)
2 cups white chocolate chips
1 tablespoon butter
1/2 cup heavy whipping cream
pink coarse sugar and edible glitter

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

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