The summer baking is in full force in my kitchen! Which, while sweet and delicious and challenging, is also VERY hot. But no worries. The outcome is well worth the increased temperature reading on the thermometer (we don’t have AC, and live on the 3rd floor).
My friend and former colleague asked me recently to bake cupcakes for her daughter’s baptism party…100 cupcakes! We set out to develop the best flavor and color combinations to match the theme of the party, and I got to work.
Our final choices? Fluffy, tangy pink velvet with a rich cream cheese buttercream and Tres Leches Cupcakes topped with fresh whipped cream.
Baking doesn’t come without its lessons! Did you know that for a cake to be considered a “velvet,” it simply has to be baked with buttermilk. All these years, I thought it was the red dye and cocoa powder, but now I’ve seen the light! The light yet filling cake, that is. I don’t generally like buttermilk, and instead make my own with a mixture of skim milk and lemon juice. The acid from the juice curdles the milk, which creates the same result in baked goods as traditional buttermilk…but with much lower fat content!
Also, these are pink, so you KNOW I loved them. Any chance I can bake my favorite color is a good time for me :)
So, whether you have a baby shower coming up, Valentine’s Day party, or any day of the week (yeah, cupcakes are that awesome), whip up a batch of these beauties.
Pink Velvet Cupcakes, adapted from Blahnik Baker
- 1 ¼ C all-purpose flour
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- ½ C unsalted butter, room temperature
- ½ C granulated sugar
- 2-3 drops red food coloring
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ½ C skim milk mixed with 1/2 tsp lemon juice
- 4 ounces cream cheese, room temperature
- ½ cup unsalted butter (1 stick), room temperature
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
Preheat oven to 350 degrees F. Line a cupcake tin with paper liners, spray with PAM and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Cream together the butter and sugar until light and fluffy on medium speed, about 3 minutes. Add in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract.
Reduce the speed to low and slowly alternate the dry ingredients with the curdled milk. Mix until just combined.
Divide batter into prepared baking liners. Bake for 10 – 13 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the tin until you can touch them. Cool completely on a wire rack.
For Cream Cheese frosting:
Beat butter and cream cheese on medium high until completely smooth, about 2-3 minutes.
Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy. Let sit in the fridge until you’re ready to frost the cupcakes.
Spoon frosting into a piping bag fitted with a tip of your choice. Frost cupcakes and voila!