Pink Velvet Cupcakes

Pink Velvet Cupcakes is a side dish that serves 12. For $1.06 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 477 calories, 4g of protein, and 18g of fat. A couple people made this recipe, and 35 would say it hit the spot. This recipe is typical of American cuisine. If you have granulated sugar, buttermilk, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes roughly 46 minutes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is not so excellent. Try Pink Velvet Cupcakes, Pink Velvet Cupcakes, and Pink Velvet Cupcakes for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 16 minutes

 

Ingredients:

1 1/4 teaspoons baking soda

1/2 cup buttermilk, at room temperature

8-ounces cream cheese, at room temperature

3 large Eggland's Best egg whites, at room temperature (divided)

1 1/4 cups all-purpose flour

9 drops pink food coloring

3/4 cup granulated white sugar

4 1/4 cups powdered sugar, divided

1/4 teaspoon salt

1/4 cup (1/2 stick) salted butter, at room temperature

6 tablespoons sour cream, at room temperature

pearl sprinkles (if desired)

6 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

2 teaspoons vanilla extract

2 teaspoons water or milk

1 teaspoon white vinegar

Equipment:

hand mixer

muffin tray

bowl

oven

whisk

muffin liners

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees F. and prepare a cupcake pan with liners. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy- 3 to 4 minutes. Mix in the sour cream and vanilla. Mix in1 of the egg whites. Then mix inthe remaining 2 egg whites. Scrape down the sides of the bowl as needed to make sure everything is well combined. In a medium bowl, whisk together the flour, baking soda and salt. In a small cup, combine the buttermilk and vinegar. Add half of the flour mixture to the batter and mix until well combined. Mix in the buttermilk mixture. The batter may look a little curdled at this point. Mix in the remaining flour mixture- mixing until smooth. Add the pink food coloring and mix until incorporated throughoutthe batter. Fill the cupcake liners about 3/4-full and bake 15 to 17 minutes- or until a toothpick inserted in the center comes out with just a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pan and transfer them to a cooling rack to cool completely. To make the frosting: In a large bowl, use an electric mixer to combine the cream cheese and butter. Add 2 1/8 cups sugar and beat until smooth. Mix in the vanilla and water or milk. Add remaining 2 1/8 cups sugar and mix until smooth. To pipe the frosting: scoop your frosting into a piping bag with a closed-star tip (recommend: Ateco 844 tip or Wilton 2D or Wilton 1M). To pipe a rose on top of your cupcake, start in the center, then lift the tip above the center and spiral around in a circle. When you are done, release pressure on the piping bag and pull away.

 

Step by step:


1. Preheat the oven to 350 degrees F. and prepare a cupcake pan with liners. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy- 3 to 4 minutes.

2. Mix in the sour cream and vanilla.

3. Mix in1 of the egg whites. Then mix inthe remaining 2 egg whites. Scrape down the sides of the bowl as needed to make sure everything is well combined. In a medium bowl, whisk together the flour, baking soda and salt. In a small cup, combine the buttermilk and vinegar.

4. Add half of the flour mixture to the batter and mix until well combined.

5. Mix in the buttermilk mixture. The batter may look a little curdled at this point.

6. Mix in the remaining flour mixture- mixing until smooth.

7. Add the pink food coloring and mix until incorporated throughoutthe batter. Fill the cupcake liners about 3/4-full and bake 15 to 17 minutes- or until a toothpick inserted in the center comes out with just a few crumbs.

8. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pan and transfer them to a cooling rack to cool completely. To make the frosting: In a large bowl, use an electric mixer to combine the cream cheese and butter.

9. Add 2 1/8 cups sugar and beat until smooth.

10. Mix in the vanilla and water or milk.

11. Add remaining 2 1/8 cups sugar and mix until smooth. To pipe the frosting: scoop your frosting into a piping bag with a closed-star tip (recommend: Ateco 844 tip or Wilton 2D or Wilton 1M). To pipe a rose on top of your cupcake, start in the center, then lift the tip above the center and spiral around in a circle. When you are done, release pressure on the piping bag and pull away.


Nutrition Information:

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

Popular Recipes
Peanut Butter Fudge Crunch Bars

Cookie Madness

Turmeric Roasted Cauliflower Soup

Skinny Taste

Baked Cinnamon Apple Wedges

Foodista

Creamy Asparagus on Toast

Taste of Home

Lemon Cream Pavlovas

The Baker Chick