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Pink Velvet Cupcakes – A Valentine’s Day Dessert Idea

Pink Velvet Cupcakes – A Valentine’s Day Dessert Idea
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Pink Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a soft, tender crumb and a subtle vanilla flavor. Topped with a rich cream cheese frosting, these cupcakes are perfect for Valentine’s Day or any occasion that calls for a sweet, elegant treat.

Ingredients

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For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 6–8 drops pink food coloring
  • 1/2 cup buttermilk, at room temperature
  • 1/4 teaspoon baking soda
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Prepare the Cupcakes:

    • Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a separate large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract and pink food coloring until the desired shade is reached.
    • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
    • In a small bowl, combine the baking soda and white vinegar (it will fizz). Quickly fold this into the batter.
    • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    • Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

  2. Prepare the Cream Cheese Frosting:

    • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
    • Mix in the vanilla extract and 2 tablespoons of heavy cream. If the frosting is too thick, add more cream until the desired consistency is reached.
    • Increase the mixer speed to medium-high and beat for an additional 2–3 minutes until the frosting is light and fluffy.

  3. Assemble the Cupcakes:

    • Once the cupcakes are completely cool, frost them using a piping bag fitted with your preferred tip or by spreading the frosting with a spatula.
    • Decorate with sprinkles, edible glitter, or fresh berries as desired.

Notes

  • Ensure all refrigerated ingredients are at room temperature before beginning to achieve a smoother batter and frosting.
  • For a natural pink hue, consider using beet juice or powder instead of artificial food coloring.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.

Nutrition

Find it online: https://cookedbyandy.com/pink-velvet-cupcakes-a-valentines-day-dessert-idea/