Pink Velvet Cupcakes with Chocolate Frosting
Red velvet cake originated in the Victorian era, where the red color was achieved by using beets or beet juice.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Pink Velvet Cupcakes with Chocolate Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
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In a medium bowl, whisk together the powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth.
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Once the cupcakes are completely cooled, frost them with the chocolate frosting and sprinkle with sprinkles.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 48g16%
- Sugars 36g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
