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:

 

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Food Trivia

In 2012, divers discovered a 2,000-year-old Roman shipwreck that was so well preserved even the food was intact in its storage jars.

Food Joke

A man told his doctor, "I don't think my wife's hearing is as good as it used to be. What should I do?" The doctor replied, "Try this test first. When your wife is at the sink doing dishes, stand fifteen feet behind her and ask her a question. If she doesn't respond, keep moving closer, asking the question until she hears you." He went home and saw his wife preparing dinner. Standing fifteen feet behind her he said, "What's for dinner, honey?" Hearing no reply, he moved up to ten feet behind her and repeated the question. Still no reply, so he moved to five feet. Finally he stood directly behind her and said, "Honey, what's for dinner tonight?" She turned around and yelled in his face, "For the fourth time, I SAID CHICKEN, you deaf old goat!

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