Pink Velvet Cupcakes with Cream Cheese Frosting

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 1 1/4 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 6 oz Cream cheese
  • 1/2 cup Plain or vanilla yogurt

• Beer, Wine & Liquor

  • 2 drops Americolor dusty rose

Found on bakedbyrachel.com

Description

Ingredients

• 1/4C unsalted butter, softened
• 1/2C granulated sugar
• 1 egg white
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1C all purpose flour
• 1/2C plain or vanilla yogurt
• 2-3 drops Americolor dusty rose
• 6oz cream cheese, softened
• 1/4C unsalted butter, softened
• 3C powdered sugar
• 1/4 tsp vanilla extract
• Sprinkles, optional

Directions

• Preheat oven to 350°F. Line a cupcake pan with 7 paper liners.  In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg white and vanilla, followed by salt and baking powder. Scrape the bowl as needed. Alternate additions of flour and yogurt until they are completely mixed in with no streaks remaining. Finally, add 2-3 drops gel food coloring, mixing well until fully combined and no streaks remain. Scrape sides and bottom of bowl to ensure all batter is tinted.  Divide batter between prepared liners using a large cookie scoop.  Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 2-5 minutes or until easy to handle. Transfer to a wire rack to cool completely.  In a large bowl or stand mixer, cream together cream cheese and butter until smooth. Mix in vanilla, followed by powdered sugar, adding in small batches until fully combined. Frost as desired. If decorating with sprinkles, apply immediately.