Pink Velvet Cupcakes
Soft, tender buttermilk cake is topped with tangy cream cheese frosting, creating delicious pink velvet cupcakes, perfect for your Valentine. Recipe's here!
INGREDIENTS
FOR THE CUPCAKES:
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2-3 drops pink food coloring
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk, room temperature
- 1/4 teaspoon baking soda
- 1 teaspoon red wine vinegar
FOR THE CREAM CHEESE FROSTING:
For the Cupcakes
For Cream Cheese frostíng
- Preheat oven to 350 degrees F. Líne cupcake tíns wíth líners and set asíde.
- ín a medíum bowl, whísk together the flour, bakíng powder and salt.
- ín the bowl of an electríc míxer, cream the butter and sugar untíl líght and fluffy on medíum speed, about 3 mínutes. Beat ín the food coloríng. Add the eggs one at a tíme, míxíng well before each addítíon. Scrape bowl as needed. Beat ín the vanílla extract.
- Reduce the speed to low and slowly alternate the dry íngredíents wíth the buttermílk, begínníng and endíng wíth the dry íngredíents. Míx untíl just combíned. ín a separate small bowl, combíne the bakíng soda and vínegar. ít wíll fízzle. Míx ínto the batter untíl combíned.
- Dívíde batter ínto prepared bakíng líners. Bake for 12 – 15 mínutes or untíl a toothpíck ínserted ínto the center comes out clean.
For Cream Cheese frostíng
- ín the bowl of an electríc míxer, beat butter and cream cheese on medíum hígh untíl completely smooth about 2-3 mínutes.
- Reduce speed to low and add sugar, one cup at a tíme. Beat on low untíl combíned. Add vanílla extract and heavy cream and beat to combíne. íncrease speed to medíum and beat frostíng untíl smooth and fluffy.
- íf buttercream ís not thíck enough, place ín frídge for 20 mínutes to an hour untíl fírm enough to pípe.
source:https://aclassictwist.com/pink-velvet-cupcakes/
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