Pink Velvet Cupcakes
Buttermilk cupcakes colored pink, topped with a creamy pink icing,
1 cup Butter, softened
1-1/4 cups White Sugar
1/8 teaspoon Pink Paste Food Coloring (Wilton)
1 teaspoon Vanilla Extract
1 teasoon Butter Extract (Wilton)
2-1/2 cups Flour
1-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Buttermilk
Preheat oven to 350 F.
Line 24 regular cupcake or muffin tin cups with paper liners.
Add butter to mixing bowl and cream.
Pour in white sugar, and food coloring. Blend until smooth.
While beating, add 3 eggs, one at a time.
Put in Vanilla.
Put in butter extract.
Add flour, baking powder, baking
soda, and salt to medium bowl.
Stir flour mixture into sugar mixture, alternating with buttermilk.
Fill each cupcake liners 2/3 full .
Bake 23-27 minutes, or until a toothpick
inserted in the center comes out clean.
Remove cupcake pan from oven. Cool 6-8 minutes.
Transfer cupcakes to wire rack to finish cooking.
Cream Cheese Icing
1 8 ounce package cream cheese (softened)
1/4 cup butter (softened)
2 teaspoons milk
1 teaspoon vanilla (real not artificial)
4 cups sifted confectioner sugar
Beat cream cheese, butter, milk and vanilla
until smooth. (scraping bowl often).
Slowly beat in confectioner sugar and beat well.
Add food coloring gel (Wilton Pink).
Cut small hole in pastry or plastic bag.
Insert #1M star tip into pastry bag or plastic bag.
Fill pastry bag with frosting.
Frost cupcakes and sprinkle with pink
coarse sugar and edible glitter.
Note: Start icing in center by making a star,
then lift up some and move to 9:00 then around
to 2:00 then 6:00 and back to 9:00 to finish swirl.