Valentines Day is less than a month away so it’s time to make some delicious cupcakes. The last time I made cupcakes was last year, for Christmas. I love this simple cut-out idea; no fancy piping, sprinkles or decorations if you’re planning to make these “sweetheart” cupcakes plus, you can also save a piping bag and a lot of mess!
These cupcakes are delicious with creamy cream cheese frosting. They’re almost perfect except the colour. As you can see they’re not pink and it’s because of the cocoa powder. I don’t want to mess the original and classic southern red velvet recipe so I keep the cocoa powder. They’re still pretty and delicious!
Pink Velvet Cupcakes from Food network
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons pink food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream cheese frosting
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.