For this holiday I decided to bake pink velvet cupcakes for all the men in my life.
But when I arrived home from the store I was missing white vinegar! If you have ever been or live in the LA area..you would know that attempting to trek to the nearest market at 6:30 in the evening is not the easiest of ventures. What would normally be a 10 min trip turns into a 45 min trip! –(No thank you!)
So I had to get creative and work with what I had. I found another pink velvet recipe from a taste of home. I don’t think this is your traditional pink/red velvet recipe..but hey, it is titled "pink velvet"...so that is what I went with! ; )
Earlier in the week I emailed Sylvia to see if the use of red food coloring (lightly added) could be used; rather than purchasing pink gel paste as required in her recipe.
She states that: "originally I tried just going easy on the red food coloring and it didn't have the same bright pink effect. The batter without the food coloring is somewhat of a muddy color so I think if you want a true pink color; it's safer to get the pink gel."
Whether you use Sylvia’s recipe or the recipe below, I recommend purchasing the pink gel as well. There is no way you can get such an electric shade of pink, by simply just using a few drops of red dye.
Since I have a lot of trouble with cream cheese frosting, I decided to stick with my favorite: Vanilla Buttercream! Unfortunately I over beat the butter and the frosting did not come out as stiff and thick-hence the pictures of the icing looking like a blob of marshmallow! I filled each cupcake with the buttercream as well!
Minus my lack of decorating skills the color is fun and the taste is a delight!
makes apprx 24 cupcakes I doubled to make 48!
1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one 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 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.