RECIPE FOR OREO CHEESECAKE CUPCAKES RECIPES
PINK VELVET CUPCAKES RECIPE: HOW TO MAKE IT
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed until soft peaks form and frosting is light and fluffy, 2-3 minutes. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.
Nutrition Facts : Calories 266 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 154mg sodium, CarbohydrateContent 29g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
PINK VELVET CUPCAKES RECIPE: HOW TO MAKE IT
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed until soft peaks form and frosting is light and fluffy, 2-3 minutes. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.
Nutrition Facts : Calories 266 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 154mg sodium, CarbohydrateContent 29g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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