Pink Velvet Cupcakes RECIPE FOR TODAY

Pink Velvet Cupcakes
by Bigger Bolder Baking

Ingredients
1 1/4 cups (6 1/4oz or 210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4oz or 120g) butter, room temperature
1/2 cup (4oz or 120g) sugar
2-3 drops pink food coloring
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (4floz or 120ml) buttermilk, room temperature
Instructions
Preheat oven to 350°F (180oC) and line your Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan with liners, set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In another bowl using a hand or stand mixer cream the butter and sugar until light and fluffy.

Beat in the vanilla extract then add the eggs one at a time, mixing well before each addition. Be sure to scrape the bowl as needed. Lastly, add in the food coloring to get your desired color.

Reduce the speed to low and slowly alternate between adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Spoon the batter into the liners filling them about 2/3 of the way. Bake for 12 – 14 minutes or until a toothpick inserted into the center comes out clean. Be sure not to over bake to keep that pink color. Once baked remove from the oven and allow to cool fully before removing from the pan and decorating.

Prepare your chocolate decoration: In a microwave-safe bowl, melt your chocolate by microwaving in 30-second intervals, be sure not to overheat as this can cause the white chocolate to become lumpy.

Once melted, transfer the chocolate into your Sweet Creations Decorating Pen.

On a sheet pan lined with parchment paper draw with your decorating pen, creating any design you like, I drew small hearts. Note that if you'd like to color your chocolate decoration you can mix in food coloring before transferring it to your decorating pen.

Allow your chocolate drawings to fully set in the refrigerator before peeling away from the parchment paper with and offset spatula. Note these can be very delicate and should be handled lightly.

Assemble your finished cupcakes: Fill the Oodle Tip Disposable Decorating bag with the cream cheese frosting and snip the tip to the size you like, I cut mine to be a medium-sized star tip.

Pipe your cream cheese frosting in a circular motion around the cupcakes outer edge working your way to the center in a spiral motion.

Once all of the mini cupcakes are frosted carefully place your chocolate decorations on the top.

Cupcakes can be covered and stored in the refrigerator for up to 3 days.