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.jpg)
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:
