With Valentine's Day just right around the corner, I wanted to make the next best thing to my red velvet filled cupcakes. So, welcome its sister, heavenly pink velvet cupcakes.
A very moist and soft pink cupcake topped with a rich and creamy white chocolate buttercream frosting. It is truly a great way to tell your loved one, you really love them! They almost look to delicate to eat, but that didn't stop me!
I am not a huge fan of Valentine's Day and think that it is just another cheesy Hallmark day, but if you're a sentimental person, do yourself and your loved one a favor and make them these cupcakes! You will for sure score some bonus points!
These cupcakes were easy to make and just as flavorful as any red velvet desserts I have made in the past. The best part was adding the pink food coloring to the batter, and way more simple that achieving the traditional red velvet color.
- Cake Flour
- Granulated sugar
- Vanilla and almond extract
- Eggs: Yolks and egg whites
- Americolor Pink food coloring: This brand achieves the best color and you don't have to use a lot
- Confectioner's sugar
Step by step instructions
- Prepare tins and oven: Preheat oven to 350 degrees. Line two standard cupcake tins with cupcake liners. Set aside.
- Make cake batter: Prepare dry ingredients in a bowl and sift together. Cream butter, sugar and shortening in a bowl until combined. Drop in egg yolks one at a time and mix until incorporated. Add in both vanilla and almond extract and pink food coloring until combined. Alternate adding dry ingredients with buttermilk, starting and ending with dry ingredients. Whip up egg whites until medium peaks form. Fold gently into batter.
- Add batter to tins and bake: Add about ½ to ⅔ batter to each cupcake liner. Bake for 20 minutes or until knife inserted in center comes out clean. Let them cool completely.
- Prepare buttercream frosting and pipe cupcakes: Make buttercream frosting and pipe onto each cooled cupcake! Serve and enjoy!
Variations and substitutions
- Substitute all-purpose flour for cake flour
- White baking chips can be used in place of white chocolate baking bar
- If you are short on time, use a store bought white cake milk and use the pink food coloring to achieve the pink color
- Make mini cupcakes or use a cream cheese frosting on top
Tips and tricks
- Using cake flour allowed for a more moist and fluffier cupcake. It has less protein content and gluten than all-purpose flour.
- Be sure that when separating your egg whites from yolks that no yolk is left in the whites. Any kind of fat left in the whites will not allow them to whip up and get foamy.
- Choose the right pink gel food coloring. Too much of a food coloring will change the texture of your cake batter.
What if I don't have buttermilk in my fridge?
Let me tell you, I never keep extra buttermilk in my fridge. It is expensive and honestly, I don't use it all that often when cooking or baking. You can make your own at home! I used my own for these pink velvet cupcakes and they were perfectly scrumptious!
Take one cup of milk and add 1 tablespoon of lemon juice or vinegar and mix. Let it sit for at least 5 minutes and then use for your recipe.
Red velvet uses cocoa powder with red food coloring. Pink velvet only uses the pink food coloring and no cocoa powder is added.
In an airtight container for 3 days at room temperature.
Pink Velvet cupcakes
- Electric mixer
- Stand mixer with paddle attachment
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
- Standard cupcake tins
- Piping bag with Star tip
Pink velvet cupcakes
- 2 cups cake flour
- 1¼ teaspoon baking soda
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs separated and divided
- 1 tablespoon vanilla extract
- 2 teaspoon almond extract
- 2 drops pink food coloring Americolor gel
- 1 cup buttermilk
White chocolate buttercream frosting
- 2¼ cup confectioner's sugar
- ½ tablespoon Vanilla extract
- ½ cup unsalted butter
- ⅛ cup heavy cream
- 4 oz white chocolate melted
Pink Velvet cupcakes
- Preheat oven to 350°. Line two standard cupcake tins with liners. Set aside.
- In a small bowl, whisk the cake flour and baking powder together. Set aside.
- In a large bowl with an electric mixer, cream together the butter, vegetable shortening and sugar until well blended. Add in one egg yolk at a time waiting for previously added yolk to be fully incorporated. Scraping bowl in between as necessary.
- Add in vanilla extract, almond extract and pink food coloring. Mixture should be very fluffy.
- Add in the cake flour and then the buttermilk. Alternate beginning and ending with dry ingredients until batter is fully incorporated.
- In another bowl, whisk egg white until medium peaks form. Fold them gently into the batter until combined.
- Add batter into each liner until they are ½ to ⅔ full. Bake for 20 minutes or until knife inserted in the center comes out clean. Let them cool in the pans for 5 minutes and transfer to wire racks to complete cooling.
White chocolate buttercream frosting
- In a microwavable bowl, melt white chocolate at 30 second intervals until completely melted. Set aside and let it cool for at least two minutes before adding to the buttercream.
- While the chocolate is cooling, in a stand mixer fitted with a paddle attachment, cream butter until light and fluffy. Slowly add in the confectioner's sugar, vanilla, heavy cream until incorporated. Add in cooled white chocolate and blend until combined. Add frosting to piping bag. Pipe cupcakes. Serve and enjoy!
Valentine's Day recipes
Fun fact of the day!
People who swear more often are honest than those who don't. A study found! Well, I am about the most honest person in the world then!
Hi! I've been reading your weblog for some time now and finally got the bravery to go ahead and give you a shout out from Kingwood Tx! Just wanted to say keep up the good job!
Thank you from Texas!