The Pink Velvet Cupcakes With Cheese Frosting

Pink velvet cupcakes :
These velvety smooth soft, tender buttermilk cupcakes are delicious and easy, too! It’s topped with a tangy cream cheese frosting perfect for Valentine's Day or any day!

Hi! All Cupcake lover  Recipes taster, share another delicious dessert with you! I’ll be the first to admit it – I love cupcakes!

As much as I love to eat red velvet cupcakes, When I came across this pink velvet cupcake recipe, I knew they needed to happen ìn my kitchen and soon!


How to make pink velvet cupcakes

I decided to change up the original ínstructions a little to make the cupcakes even lighter and more tender and had super great results.

  • You’ll start by whisking the dry ingredients together, then cutting in the butter. You’ll want the pieces of butter to be no larger than pea-sized.

  • Next, you’ll add the eggs, one at a time, mixing wéll after each addition. At this point, the batter looks almost like cookie dough.

  • Finally, you’ll add your liquids and food coloring to make a pretty pink batter! There are still tiny lumps of butter in there, which is what you want! The butter will create little air pockets in the cupcakes as they bake and help them be lighter and fluffier.
YIELD: 10-15 CUPCAKES

INGREDIENTS:

FOR THE CUPCAKES:

  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1/4 teaspoon baking soda
  • 1 teaspoon red wine vinegar
  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2-3 drops pink food coloring
  • 2 eggs, room temperature

CREAM CHEESE FROSTING

  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream
  • 4 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter (1 stick), room temperature

DIRECTIONS:

  1. In a bowl, whisk together the flour, baking powder, and salt.
  2. Mix cream, the butter, and sugar about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition.
  3. In a separate small bowl, combine the baking soda and vinegar. It will fizzle. Mix into the batter until combined.
  4. Divide batter into prepared baking liners. Bake for 12 – 15 minutés or until a toothpick inserted into the center comes out clean.

FOR CREAM CHEESE FROSTING

  1. In the bowl of the mixer, beat butter and cream cheese for about 2-3 minutes.
  2. Add sugar, one cup. Beat until combined. Add vanilla extract and heavy cream and béat to combine. Beat frosting until smooth and fluffy.
  3. If the buttercream is not thick enough, place in the fridge for 20 minutés to an hour until firm enough to pipe.

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