Pink Velvet Cupcakes
1 1/2 cups flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
2-3 drops pink food coloring
2 eggs, room temperature
2 tsp vanilla
1/2 cup low fat buttermilk, room temperature
Whipped Cream Cheese Frosting
6 oz reduced fat cream cheese, softened
1/4 cup butter, room temperature
3-4 cups powder sugar
2 tsp vanilla
2 tbsp fat free half & half
2-3 drops pink food coloring (optional)
Seasonal sprinkles (optional)
To make cupcakes
Preheat oven to 350
Line a muffin tin with cupcake liners or spray with nonstick spray, set aside
In a medium bowl whisk together flour, baking powder, baking soda & salt, set aside.
In the bowl of a stand mixer cream together butter and sugars until light and airy, about 3-4 minutes
Add in food coloring, I started with 2 drops, until just mixed in
Add in 1 egg at a time, mixing until just combined, scraping the bowl as needed
Add in vanilla.
Alternating with flour and buttermilk slowly add in each in 3 parts each, mixing until just combined and scraping down the sides as needed
Add in more food coloring as needed to reach desired color
Using a large ice cream scoop divide batter into prepared muffin tin
Bake for 13-15 minutes, or until cupcake tops spring back when touched in the middle
Remove from oven and let cool for 10 minutes in pan then remove cupcakes and let cool completely on wire rack before frosting.
For the frosting
In the bowl of a stand mixer with a whisk attachment whip cream cheese until smooth
Add in butter and whip until light and airy
Slowly add in powder sugar, in 1/2 cup intervals, whipping until smooth until adding additional powder sugar
Beat in vanilla.
Taste and add in more powder sugar until desired sweetness is reached
If you would like to make a colored frosting add in desired food coloring, starting with 1-2 drops adding more as needed
Once cupcakes are cooled place frosting into a piping bag or using a knife cover cupcakes
Sprinkle with preferred sprinkles
Serve & ENJOY!!
Store in the refrigerator if not using right away, but let come to room temperature before serving.
28 de febrero de 2016
Posted by Brenda A. Ysaguirre at 2:00