I love baking. Especially cupcakes. They are so much fun to make and the possibilities for flavors and decorating are nearly endless.
Plus they’re more forgiving than a cake when it comes to decorating mishaps. (Well that one can just be put in the back or “sampled…”)
With Valentine’s Day just around the corner (can you believe February is a couple days away?), I set out to test a few new recipes. These Pink Velvet Cupcakes are one of them.
They are delicious! With a classic vanilla flavor and an unforgettable buttercream frosting, it’s doubtful these Pink Velvet Cupcakes will last long. Ok, they haven’t.
The cupcakes themselves aren’t overly sweet, which makes the sweet buttercream frosting a perfect compliment.
Pink Velvet Cupcakes are perfect for any pink related theme, like birthday parties for little girls (or big girls too), baby showers, Valentine’s Day…you name it. If you want pink, you’ve got it here.
With a classic vanilla flavor and an unforgettable buttercream frosting, it’s doubtful these Pink Velvet Cupcakes will last long.
- 1 cup butter, softened
- 1–1/4 cups sugar
- pink paste food coloring
- 3 eggs
- 3 teaspoons 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
- 22 Tablespoons butter (almost 3 sticks), softened
- 2/3 cup shortening (4 ounces)
- 5–7 Tablespoons milk
- 2 teaspoons clear vanilla extract
- 2 pounds (32 oz or 8 cups) powdered sugar
- pink sprinkles
- Beat the butter, sugar and food coloring until light and fluffy. Add the eggs, one at a time, beating well after each one. Add the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with the buttermilk. Mix well, but do not overmix.
- Fill paper-lined muffin cups and bake at 350 degrees for about 25 minutes, or until tests done. Cool completely.
- For the frosting, beat the butter and shortening together until smooth, about a minute or so. Turn the mixer speed down and add the vanilla. Next, gradually add 2-4 tablespoons of milk, incorporating well.
- Turn the mixer on low and gradually add the powdered sugar. You may need to add a little more milk during this process if it gets too thick. Otherwise add the remaining milk at the end (more or less) until the frosting reaches the desired consistency. If it’s too thin, add a little more powdered sugar.
- Frost the cupcakes and decorate with your favorite sprinkles
If you don’t have buttercream, make sour milk instead. (That’s what I did.) Put 1 tablespoon of lemon juice in the bottom of a glass measuring cup. Add enough milk to reach the 1 cup line. Let sit for about 5 minutes.