Pink Velvet Cupcakes by recipegirl

By srumbel

Ingredients

• Cupcakes
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated white sugar
• 6 tablespoons sour cream, at room temperature
• 2 teaspoons vanilla extract
• 3 large Eggland's Best egg whites, at room temperature (divided)
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon white vinegar
• 9 drops pink food coloring
• Frosting
• 8-ounces cream cheese, at room temperature
• 1/4 cup (1/2 stick) salted butter, at room temperature
• 4 1/4 cups powdered sugar, divided
• 1 teaspoon vanilla extract
• 2 teaspoons water or milk
• pearl sprinkles (if desired)

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from recipegirl.com

Preparation

Step 1

Preheat the oven to 350 degrees F. and prepare a cupcake pan with liners.

In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy- 3 to 4 minutes.  Mix in the sour cream and vanilla.  Mix in 1 of the egg whites.  Then mix in the remaining 2 egg whites.  Scrape down the sides of the bowl as needed to make sure everything is well combined.

In a medium bowl, whisk together the flour, baking soda and salt.  In a small cup, combine the buttermilk and vinegar.  Add half of the flour mixture to the batter and mix until well combined.  Mix in the buttermilk mixture.  The batter may look a little curdled at this point.  Mix in the remaining flour mixture- mixing until smooth.  Add the pink food coloring and mix until incorporated throughout the batter.

Fill the cupcake liners about 3/4-full and bake 15 to 17 minutes- or until a toothpick inserted in the center comes out with just a few crumbs.  Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pan and transfer them to a cooling rack to cool completely.

To make the frosting:  In a large bowl, use an electric mixer to combine the cream cheese and butter.  Add 2 1/8 cups sugar and beat until smooth.  Mix in the vanilla and water or milk.  Add remaining 2 1/8 cups sugar and mix until smooth.

To pipe the frosting:  scoop your frosting into a piping bag with a closed-star tip (recommend: Ateco 844 tip or Wilton 2D or Wilton 1M).  To pipe a rose on top of your cupcake, start in the center, then lift the tip above the center and spiral around in a circle.  When you are done, release pressure on the piping bag and pull away.

Store these cupcakes in an airtight container in the refrigerator. The cupcakes are best when eaten within 2 to 3 days. They are best served at room temperature. They also freeze well in a covered container.

Yield:
12 to 14 cupcakes

Prep Time:
30 minutes

Cook Time:
16 minutes