Pink Velvet Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/2 cup Granulated sugar
  • 2 drops Pink food coloring
  • 3 cups Powdered sugar
  • 1/8 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 2 cup unsalted butter (1 stick, unsalted
  • 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 4 oz Cream cheese
  • 2 tbsp Heavy cream

Found on blahnikbaker.com

Description

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 2-3 drops pink food coloring
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk, room temperature
• 4 ounces cream cheese, softened to room temperature
• ½ cup unsalted butter (1 stick), room temperature
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream

Directions

• Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed, about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract.
• Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide batter into prepared baking liners. Bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean.
• In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes.
• Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and heavy cream and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
• If buttercream is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe.