Dessert

Pink Velvet Cupcakes is for Dessert.

Pink Velvet Cupcakes takes 30 minutes to prepare.

Pink Velvet Cupcakes takes 30 minutes to cook.

Pink Velvet Cupcakes makes 24 servings.

The ingredients for Pink Velvet Cupcakes are:

1 c. butter, softened
1 1/4 c. sugar
1/8 tsp. pink paste food coloring
3 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk

Here is how you make Pink Velvet Cupcakes:

In a large bowl, cream the butter, sugar & food coloring until light & fluffy. Add eggs, one at a time, beating well after each addition Beat in vanilla. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk beating well after each additionFill paper-lined muffin cups 2/3's full. Bake at 350 for 23-27 minutes or until a toothpick inserted near the center comes clean.Cool for 10 minutes before removing from pan to wire racks to cool completely.Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream to a boil. Pour over cips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.Beat on high for 2-3 minutes or until soft peaks form and frosting is light & fluffy. Call a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar & edible glitter.Store in the refrigerator.Yield: 2 dozen.Number of Servings: 24Recipe submitted by SparkPeople user GINGERTATE0706.

The nutritional information for Pink Velvet Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 255.1

• Total Fat: 14.9 g
• Cholesterol: 49.0 mg
• Sodium: 147.4 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 1.2 g
• Protein: 3.1 g