Pink Velvet Cupcakes “My Way”

By SewingDragonfly

My Notes: I frosted these with Wilton’s Buttercream Icing made with ½ butter and ½ shortening. I also found some “Designer Dessert Sauce” in Raspberry flavor at Gordon Foods that I filled the cupcakes with. I used a meat injector which was kind of messy because there were two holes in the needle. If I do it again, I will try to find an injector with only one hole or use something else.

I made these for Grandma Behr's birthday in April 2011

Ingredients

• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1-1/4 cups sugar
• 1 dram (.125 fl oz) LorAnn Raspberry Flavor
• 1/8 teaspoon pink paste food coloring
• 3 eggs
• 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

Details

Servings 24

Preparation

Step 1

In a large bowl, cream the butter, sugar, Raspberry Flavor, oil 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.