My gorgeous 7 yo daughter loves everything pink so what better to make her for her birthday than these delightful pink velvet cupcakes. Despite the fact my son had previously sworn by all things blue he didn’t seem to have a problem eating these pink cupcakes. They turned out really well and the texture was definitely light and velvety and didn’t taste too sweet. There are plenty of different things you can try when it comes to topping the icing. Pink edible glitter is a good one I have used in the past and it always looks so pretty. Ready in 40 minutes from start to finish and makes 12 cupcakes.
- 3 1/2 oz Butter, at room temperature, chopped
- 2/3 cup Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Bean Paste
- 1 tsp Queen Pillar Box Red Food Colouring
- 1 1/4 cups Self-raising Flour
- 1/4 cup Cocoa Powder
- 2/3 cup Buttermilk
- 9 oz Cream Cheese, at room temperature, chopped
- 1 1/2 cups Icing Sugar Mixture, sifted
- 1 tsp Lemon Juice
- Preheat oven to 325 °F fan and line 12 medium muffin tins with paper cases. Using electric beaters, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and food colouring and beat until combined.
- Sift flour and cocoa powder into a bowl. Add half to the butter mixture and fold in lightly until just combined. Fold in buttermilk then the remaining flour mixture. Spoon into paper cases and bake for 20 mins, or until springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.
- To make the frosting, use electric beaters to beat the cream cheese until smooth. Add icing sugar a little at a time, beating constantly, then add lemon juice. Spoon into a piping bag fitted with a plain 1/2 inch nozzle and pipe a swirl onto each cooled cupcake.