Best 3 Pink Velvet Cupcakes Recipes
Indulge in a delightful culinary journey with our collection of delectable pink velvet cupcake recipes. These vibrant and flavorful treats are perfect for any occasion, whether it's a birthday celebration, a Valentine's Day surprise, or simply a sweet treat to brighten your day. With a range of options to choose from, including classic pink velvet cupcakes, red velvet cupcakes, and even gluten-free and vegan variations, there's a recipe for every taste and dietary preference. Each recipe is carefully crafted to ensure perfect texture, moistness, and that signature velvety crumb. Explore our selection and discover the perfect pink velvet cupcake recipe to tantalize your taste buds and create a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use fresh ingredients. This will result in the best flavor and texture for your cupcakes.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
- Gradually add the eggs, one at a time. This will help to prevent the batter from curdling.
- Mix in the dry ingredients until just combined. Overmixing can result in a tough cupcake.
- Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
- Bake the cupcakes at the correct temperature and for the correct amount of time. Underbaked cupcakes will be dense and gooey, while overbaked cupcakes will be dry and crumbly.
- Allow the cupcakes to cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
Pink velvet cupcakes are a delicious and festive treat that are perfect for any occasion. By following the tips above, you can make sure that your cupcakes turn out perfect every time. So what are you waiting for? Get baking!
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