Pink Velvet Cupcakes Recette

Indulge in the irresistible sweetness of these Pink Velvet Cupcakes! A delightful twist on a classic, this recipe from the Taste of Home cookbook delivers moist, tender cupcakes with a vibrant pink hue. Easily customizable, you can even make classic yellow cupcakes by simply omitting the pink food coloring (instructions included!). Get ready to impress with these beautifully frosted and delicately glittered treats – perfect for birthdays, parties, or a special afternoon tea.

Préparation 25 min
Cuisson 55 min
Calories 3202.8 kcal
Protéines 83g
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Pink Velvet Cupcakes 65

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer Pink Velvet Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. 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.
  3. Add 4 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. 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.
  6. Fill each muffin cup about two-thirds full.
  7. Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. **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.
  10. Transfer the mixture to a large bowl, chill for 30 minutes, stirring once during that time.
  11. Beat the frosting with an electric mixer on high speed for 2-3 minutes, or until light and fluffy.
  12. Transfer frosting to a piping bag fitted with a #30 star tip.
  13. Frost cooled cupcakes. Sprinkle with coarse sugar and edible glitter.
  14. Store in the refrigerator.
  15. **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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Cupcakes Desserts Eggs Dairy Oven Cakes Eggs Stove Top Equipment Small Appliance Mixer

Questions fréquentes

Combien de temps faut-il pour préparer Pink Velvet Cupcakes ?

Pink Velvet Cupcakes prend environ 80 minutes du début à la fin — environ 25 minutes de préparation et 55 minutes de cuisson.

Combien de calories contient Pink Velvet Cupcakes ?

Pink Velvet Cupcakes contient environ 3202.8 calories par portion, avec environ 83 g de protéines, 118 g de glucides et 283 g de lipides.

De quels ingrédients ai-je besoin pour Pink Velvet Cupcakes ?

Les principaux ingrédients de Pink Velvet Cupcakes sont Butter, Sugar, Food Coloring, Eggs, Vanilla Extract, All Purpose Flour. Consultez la liste complète avec les quantités ci-dessus.

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