Pink Velvet Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 c. butter, softened1 1/4 c. sugar1/8 tsp. pink paste food coloring3 eggs1 tsp. vanilla extract2 1/2 c. all-purpose flour1 1/2 tsp. baking soda1/4 tsp. baking powder1/4 tsp. salt1 c. buttermilk
In a large bowl, cream the butter, sugar & food coloring until light & fluffy. Add eggs, one at a time, beating well after each addition Beat in vanilla. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk beating well after each addition
Fill paper-lined muffin cups 2/3's full. Bake at 350 for 23-27 minutes or until a toothpick inserted near the center comes clean.
Cool for 10 minutes before removing from pan to wire racks to cool completely.
Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream to a boil. Pour over cips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3 minutes or until soft peaks form and frosting is light & fluffy. Call a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar & edible glitter.
Store in the refrigerator.
Yield: 2 dozen.
Number of Servings: 24
Recipe submitted by SparkPeople user GINGERTATE0706.
Fill paper-lined muffin cups 2/3's full. Bake at 350 for 23-27 minutes or until a toothpick inserted near the center comes clean.
Cool for 10 minutes before removing from pan to wire racks to cool completely.
Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream to a boil. Pour over cips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3 minutes or until soft peaks form and frosting is light & fluffy. Call a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar & edible glitter.
Store in the refrigerator.
Yield: 2 dozen.
Number of Servings: 24
Recipe submitted by SparkPeople user GINGERTATE0706.
Nutritional Info Amount Per Serving
- Calories: 255.1
- Total Fat: 14.9 g
- Cholesterol: 49.0 mg
- Sodium: 147.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 1.2 g
- Protein: 3.1 g
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