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Pink Velvet Cupcakes


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Member since 2007

Serves 24 | Prep Time 15 | Cook Time 20-24

Ingredients

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
8 ounces white chocolate, melted
Pink gel-paste coloring


Sift the flour with the baking powder and salt.


In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy, about 3 minutes.


Add the eggs, 1 at a time, beating for about 10 seconds after each addition.


Add the vanilla.


At low speed, alternately beat in the dry ingredients and the milk in 2 additions.


Add the melted white chocolate and beat just until incorporated.


Add anywhere from 1/8 - 1/4 tsp. of the pink gel paste coloring. Mix thoroughly.


Scoop batter into paper-lined muffin tins, about 2/3 full.


Bake 20-24 minutes, depending on your oven. Insert a toothpick into the middle of the cupcake. If it comes out clean, they're done.


Cool cupcakes on a wire rack.


Pairs Well With


Notes

Excerpted from my blog: cuppincakesforyou.blogspot.com

I've always wanted to make a pink velvet cupcake. Now, with Valentines around the corner, it seemed like the perfect time. These cupcakes are a updated, knock-off of a red velvet cupcake. Red velvet cupcakes consist of essentially a chocolate batter (dyed deep red) with a dense cream cheese frosting. I wanted the pink velvet cupcakes to be a white chocolate batter (dyed pink) with a whipped, lighter cream cheese frosting. Topped with pink marzipan hearts and pink sprinkles, these cupcakes were undeniably cute. I think every girl under 12 would probably die to have some of these at her birthday party.

How did they taste? Excellent. The frosting is not a "cream cheese overload." It was more sweeter, which paired nicely with the tang. The cupcake was also quite delicious, but it tasted more like a dense vanilla cupcake than a white chocolate cupcake. I searched long and hard for a good recipe, and finally settled on Food and Wine's white chocolate cupcakes. I picked this one because, out of the recipes I've seen, it was the one that included the MOST white chocolate in the batter. When I sampled the batter, it first tasted like a yummy vanilla batter, and then the white chocolate hit you as a pleasant aftertaste. When I baked them, though, the "white chocolate-ness" did diminish some. I think one of the problems is that white chocolate tastes so much like vanilla anyway. I will experiment with this batter again to see if I can get a more chocolaty flavor, but that's just because I am a choc-o-holic. I might try the white chocolate cupcake recipe from Crazy about Cupcakes (Krystina Castella), since I bought that book last year and haven't really done anything with it. Either way, this cupcake has a great flavor (particularly if you like the vanilla - vanilla combination on cupcakes).

By the way, if you'd like a lighter crumb (not as dense), substitute half of the flour with cake flour.

Enjoy!

What temperature is the oven supposed to be set at? Also I tried these over the weekend and they didn't rise and were dry.

Looking forward to trying these ... wonderful, over-the-top think pink statement!

These sound so yummy! I'm definitely going to have to make them!

Love love love the idea of "pink velvet!" I've always had luck with red velvet, but I know lots of people who don't eat chocolate, I KNOW!!! So these sound perfect. YUMMY

Hi Looks soo sweet and pink, can-t wait to try these out for valentines day
best regards
Thuri

Oh how pretty! Thanks for posting all your great cupcakes. I'm a huge cupake-a-holic so I'll be trying these for Valentine's Day. Who can resist a cupcake with a pretty pink heart? :) Cool blog too! :)

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