Monday, November 21, 2011

Pink Velvet

Pink Velvet
adapted from Sprinklebakes
yield: 24 cupcakes

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tbsp liquid food coloring
2 tablespoons cocoa powder
2 1/2 cups all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon salt 1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar

Preheat oven to 350 degrees. Prepare muffin pan with paper liners.

In the bowl of a stand mixer, combine butter and sugar until fluffy. Add the eggs and vanilla, mixing well after each addition. In a small condiment cup, stir together liquid food coloring and cocoa powder until smooth and then add to the butter mixture.**

Sift together flour, baking powder, and salt. Add flour to butter mixture in three additions, alternating with the buttermilk. Begin and end with flour.

In a small cup, combine baking soda and vinegar. Mixture will bubble and foam. Pour into the cake batter and mix until well incorporated.

** if you are using gel food coloring add it after the flour, a little at a time until desired color is achieved.

This printable recipe from