Zutaten für Pink Velvet Cupcakes
- Unsalted Butter: 1 cup (2 sticks) for batter, 4 tablespoons (1/4 cup) for frosting
- 1 3/4 cups granulated sugar; coarse sugar (for garnish, quantity as desired)
- 1 teaspoon pink food coloring
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- White Chocolate Chips
- 1/3 cup heavy cream
- Edible glitter (for garnish, quantity as desired)
- 8 oz cream cheese, softened
- 1 cup (170g) semi-sweet chocolate chips
- 12 paper liners
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Zubereitung von Pink Velvet Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Add 1 teaspoon pink food coloring and beat until evenly incorporated.
- Add 4 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin cup about two-thirds full.
- Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- **For the Cream Cheese Frosting:** In a heavy saucepan, melt 8 ounces cream cheese, 1 cup semi-sweet chocolate chips, and 4 tablespoons unsalted butter over low heat. Stir in ⅓ cup heavy cream until smooth.
- Transfer the mixture to a large bowl, chill for 30 minutes, stirring once during that time.
- Beat the frosting with an electric mixer on high speed for 2-3 minutes, or until light and fluffy.
- Transfer frosting to a piping bag fitted with a #30 star tip.
- Frost cooled cupcakes. Sprinkle with coarse sugar and edible glitter.
- Store in the refrigerator.
- **To make Yellow Cupcakes:** Omit the pink food coloring from the batter. Decorate with coarse sugar.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
928g
Fat
559g
Carbs
118g
