Pink Velvet Cupcakes:
2 ½ cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cup sugar
8 ounces (1 cup) butter, cold & cut into pieces
4 eggs (or you can sub in 6 egg whites for a brighter pink color)
2 teaspoons clear vanilla extract
1 cup buttermilk
1 large drop pink gel food color (or 6-8 drops liquid pink food color)
Preheat oven to 350 degrees fahrenheit. Line 2 cupcake pans (24 cups) with paper or foil liners.
Whisk the flour, baking powder, baking soda, salt, and sugar together in a large mixing bowl. With two knives or a pastry cutter (or with a stand mixer/paddle attachment if you have one) cut in the butter until the chunks are no larger than pea sized.
Add in the eggs (or egg whites) one at a time, mixing after each addition. The mix will be stiff at this point; almost like cookie dough. Add in the vanilla extract, buttermilk, and gel food color, and stir until well combined.
Divide the batter evenly into the 24 cups – I usually use a large (1/4 cup) cookie scoop for this, but a spoon will work as well. Bake until the tops of the cupcakes spring back when touched; about 14-17 minutes. Cool completely before filling and/or decorating.
This is a great time to make your frosting (and / or filling)!
(White Chocolate ganache filling – optional but recommended!)
White chocolate ganache:
I used a white chocolate ganache for this filling – a slightly-modified version of my favorite white chocolate ganache recipe so far from ChelSweets.com!
- 1/3 c heavy cream
- 1 c white chocolate chips
- 2 teaspoons clear vanilla extract
Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Allow to cool until a pipeable consistency is obtained.
Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt
Reserve and add to separate halves of frosting –
1 small drop pink gel food color
1 small drop gray gel food color (depending on how dark you want the gray)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.
(Filling instructions: Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you. I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers. Pipe your filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.)
Additional supplies / equipment:
Divide frosting into 2 parts and color half pink and half gray.
Of note – here’s another link to Americolor’s gray gel food color because I found my frosting turned a grayish shade of purple when I tried to make gray using white frosting and black food color! NO idea why, but it did. I saved that batch with a bit of activated charcoal, but I recommend saving yourself the grief and just using gray gel color!
Pipe in frosting onto cupcakes in large swirls, rosettes, or small stars onto your cupcakes (or however you feel like icing them). I bought my favorite set of piping bags & tips on Amazon! Decorate the tops with pink and gray sprinkles if desired.
Done and done! Enjoy!
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!