cupcakes

I made cupcakes! For you and you and you! And you too!

Cupcakes for everyone!!!

And I even lit up a candle.

For this little blog of mine. 🙂 It turned ONE just a couple of weeks ago and it deserved a special sweet treat. It’s been a fun and exciting ride, thanks to all of you who stop by Crunchy Creamy Sweet, leave comments or try the recipes I share. The food bloggers community I have a chance to be a part of is truly amazing. I said it before, and I will say it again: it’s the most generous and welcoming community in blogland. And today I would like to take a moment and say: THANK YOU!

Pink Velvet Cupcakes from my new cookbook seemed like the perfect way to celebrate. They are so fluffy!!! ( name that movie 🙂 ). The color made me and my girls giggle from happiness! Pink through and through.

I topped them with super fluffy buttercream. If you are looking for a light and super whipped buttercream frosting, I highly recommend Jaclyn’s recipe. She also shares important notes on troubleshooting. I stuck to the recipe so I won’t be reposting it here but I know I will be making it many times in the future. My Hubby loved it and said it tastes like ice cream. Gasp!

If you are looking for a cupcake recipe for birthday, anniversary, bridal or baby shower – give these a try! You will love them!

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Pink Velvet Cupcakes

Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

 

Pink Velvet Cupcakes are perfect for any celebration! Great base for your favorite frosting or ganache.

Course: Dessert

Cuisine: American

Keyword: cupcakes

Servings: 24 cupcakes

Calories: 162 kcal

Author: Anna

Ingredients

• 1 c butter room temperature
• 1 c granulated sugar
• 1 drop pink gel food coloring
• 3 eggs room temperature ( see note )
• 1 1/2 tsp vanilla extract
• 2 1/2 c all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 c buttermilk or sour milk see note

US Customary - Metric

Instructions

1. Line your muffin pan with cupcake liners. Set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl of a stand mixer, cream together butter ans sugar.
4. Add food coloring, halfway through creaming.
5. Add eggs, one at a time. Whip well after each addition.
6. Add vanilla and beat again.
7. In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
8. If using sour milk: mix together 1 Tbsp of lemon juice and enough milk to make 1 cup of sour milk. Let sit for 5 - 8 minutes. When milk should curdle slightly.
9. Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.
10. Beat well after each addition.
11. Fill cupcake wrapper-lined tins 2/3 full.
12. Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
13. Cool 7 - 10 minutes in tins, then remove to wire racks.
14. Cool completely before frosting.

Nutrition Facts

Pink Velvet Cupcakes

Amount Per Serving

Calories 162 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 41mg14%

Sodium 123mg5%

Potassium 68mg2%

Carbohydrates 18g6%

Sugar 8g9%

Protein 2g4%

Vitamin A 285IU6%

Calcium 32mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

The original cupcake recipe comes from “Taste of Home: Best Loved Recipes” cookbook. I actually halved the ingredients ( including eggs – just beat 3 eggs in a measuring cup and divide; use leftovers for scrambled eggs next day ) and it worked perfectly!

Cheers to a whole year of delicious blogging! Cheers to all the friendships I was lucky enough to make during this time! Cheers to all of those pounds of chocolate I finally had an excuse to consume! And to many many more!

Have a fabulous weekend!

xoxo,

Anna