Pink Velvet Cupcakes Recipes

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

Ingredients

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

Ingredients

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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