Pink Velvet Cupcakes
User Reviews
5
Pink Velvet Cupcakes
Description
Pink Velvet Cupcakes blend a standard white cake mix with additional all-purpose flour, sugar, sour cream, and egg whites to create a batter that is moist and tender with a subtle pink hue from added food coloring. The cupcakes bake at 325°F until set with a light crumb texture. Optional sprinkles can be folded into the batter for added color and fun.
The accompanying buttercream frosting is made by creaming softened butter and shortening for a creamy base, then blending in milk, vanilla extract, and powdered sugar until smooth and spreadable. This frosting complements the delicate flavor and moist texture of the cupcakes with rich, sweet creaminess.
These cupcakes suit celebrations or everyday desserts where a mildly flavored, visually attractive cupcake is desired. They can be easily customized with different food coloring amounts or sprinkles.
Ingredients
Pink Velvet Cupcakes
- 1 white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 4 egg room temperature, white
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3-4 drops Food Coloring pink
- 1/2 cup Sprinkles optional, for a Funfetti type look, valentine
Buttercream Frosting
- 1 cup butter softened
- 3/4 cups shortening such as Crisco
- 5 tablespoons milk
- 2 teaspoons vanilla extract regular vanilla can also be used, clear
- 4 cups powdered sugar
Instructions
- Preheat oven to 325 degrees. Line cupcake pans with cupcake liners and set it aside.
- In a large mixing bowl, whisk together, cake mix, all-purpose flour, granulated sugar, and salt.
- Slowly, add in water, sour cream, egg whites, vegetable oil, and vanilla extract. Mix with an electric mixer until everything has been well combined. Add 3 drops of pink food gel coloring to the cupcake batter, and mix.
- FUNFETTI OPTION: If desired, stir in sprinkles to the batter.
- Pour or spoon batter into the lined cupcake pan. Make sure to only fill about 2/3 of the cupcake liner, since the batter will rise a bit.
- Bake in preheated oven for 22 minutes or until the center is baked. Remove from oven and allow to cool on a cooling rack.
- While cupcakes are cooling, prepare the frosting. With an electric mixer, mix together butter and shortening until smooth and creamy, about 3 minutes.
- Add in milk and vanilla extract. Slowly, add in confectioners sugar a little at a time. If frosting is too thick you can add 1 teaspoon of milk until you have reached the texture you are looking for. Mix frosting for another 3 minutes.
- Add frosting to a piping bag and pipe cupcakes, or spread with a spatula. Top with sprinkles or candy hearts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 273mg | 11% |
| Potassium | 47mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 37g | 74% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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