Think pink--bake for a cure. Breast Cancer Awareness month is a great time to add a touch of sweetness to someone’s life. Pink velvet cupcakes--the perfect way to get your pink on!
Share This Recipe:

INGREDIENTS

• 1 cup cake flour, sifted
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon coarse salt
• 2 tablespoon white chocolate, melted
• ¾ cup (1½ stick) unsalted butter, room temperature
• 1½ cup granulated sugar
• 2 item large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup pink gel food color
• 1 cup buttermilk
• 1 item Chocolate sprinkles

PREPARATION

Preparation:

1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking powder and salt. Set aside.

2. In a heatproof bowl place white chocolate over a pot of simmering water. Heat until white chocolate is warm; stir with a flexible spatula until melted. Remove bowl and let cool.

3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, scraping down sides of bowl periodically. Mix in vanilla extract and food coloring. Add melted white chocolate, beat until combined. Reduce speed: add flour mixture, alternating with buttermilk, ending with flour beat until combined.

4. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

5. To finish, use an offset spatula or small butter knife to spread thin layer of creamy- cheese frosting. With an Ateco design tip (#352) and a piping bag create leaflets in a circular motion leaving center open to add chocolate sprinkles.

Creamy-Cheese Frosting:
Makes: 4 cups

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar sifted
¾ teaspoon pure vanilla extract
½ teaspoon pink gel food color

With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed: add sugar, ½ cup at a time, then mix in vanilla extract and food coloring, combine until smooth, scraping down sides of bowl as needed.

 

Nicole Friday is a food writer and caterer.
Visit Nicole's blog: www.thecupcakecraze.blogspot.com
Photo credit: Jeff Friday

 

YIELD

12 Serving/s