- Cooking Time: 20-24
- Servings: 24
- Preparation Time: 15
- 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.
NotesExcerpted 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.