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!
- 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
- Line your muffin pan with cupcake liners. Set aside.
- Preheat oven to 350 degrees.
- In a large bowl of a stand mixer, cream together butter ans sugar.
- Add food coloring, halfway through creaming.
- Add eggs, one at a time. Whip well after each addition.
- Add vanilla and beat again.
- In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
- 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.
- Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.
- Beat well after each addition.
- Fill cupcake wrapper-lined tins 2/3 full.
- Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
- Cool 7 - 10 minutes in tins, then remove to wire racks.
- Cool completely before frosting.
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!