MadeByGirl
FASHION // DESIGN // ART // FOOD // PIECES OF MY LIFE

February 13, 2013

Pink Velvet Cupcakes with Buttercream Frosting

These cake toppers are so adorable! At first glance I thought, "Can I eat those?" - I'm no baker, what did I know?  So, my husband said, "YES Jen, they're totally edible." Phew. 

Well, how do they taste?? They actually seem to blend right into the butter cream frosting, so you're pretty much just tasting the frosting! I LOVE how they were inspired by the classic candy conversation hearts! Remember those??? 


My husband & I made these together - they're called Pink Velvet Cupcakes with Buttercream frosting. He made the butter cream frosting from scratch & I swear it tastes just like Magnolia. These goodies are also part of the Love Letter Mag we put together - you can see it all here.  



Recipe is below- don't miss it!
 


Pink Velvet Recipe


1 cup butter, softened

1 1/4 cups sugar
1/4 teaspoon pink food coloring
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Swiss Meringue Buttercream

-adapted from Martha Stewart-

5 egg whites

1 cup granulated sugar
1 lb (4 sticks) butter
2 tsp vanilla

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Place egg whites and sugar in a metal electric mixer bowl. Set bowl into a pan of simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch (3 minutes). When its ready, you should feel no sugar granules when you touch it.

Transfer bowl to mixer and use a whisk attachment. Beat on high speed until mixture has cooled completely and formed stiff, glossy peaks (10-11 minutes).

Add the butter, 1/2 bar cut in pieces at a time. Beat until incorporated after each addition. It will initially look curdled but don't worry - it will become smooth again with continued beating. Add vanilla, and beat just until combined.


Change to a paddle attachment, and beat on the low speed to eliminate air pockets (5 minutes). 

Frost the cupcakes then top with the cupcake toppers.

If using the frosting within several hours, cover with plastic wrap and set aside at room temperature in a cool environment. Can be stored refrigerated in airtight container for up to 3 days but bring to room temperature and beat for 5 minutes with paddle attachment before using.







 

-images by jen ramos



17 comments:

April said...

Red velvet is my absolute favorite! Thanks for sharing, these are too darn cute! I may have to whip some up for Valentine's Day.

April
Barbells and Bellinis

Danie at Pasadya said...

Um...I LOVE all the food you've posted! Ha, going to pin all of them...

Sharon said...

Must pin this one, too! They sound delicious and look great!

katieokeefeblog said...

Oh my Lord, this looks amazing. Thanks for sharing!

Kirby said...

These recipes are killing me! I love red velvet!

Alison Dulaney said...

These cupcakes are just so fun and pretty!

Regine Karpel said...

Yum!
www.rsrue.blogspot.com

Val said...

I love these. So sweet and fun.

Ivana said...

They look absolutely gorgeous, and I bet they are delicious too! I'm going to give them a try over the weekend! Thanks for the inspiration!

xx Ivana

Macarons and Pearls

vicki archer said...

They look divine, such a lovely idea to put those little love hearts on the top...yum...xv

http://vickiarcher.com

Lynne said...

I love your blog and look forward to my emails from you, they are like opening little presents! I just posted your wonderful cupcake recipe to my fb page, hope its ok :) Here is a copy. Wish I could send everyone a big Valentines Cup Cake, Happy Valentines Day. XX I am sending out this amazing recipe I copied from "MadebyGril" who is one of my fav bloggers! She is amazing at everything it seems, except cooking lol, her husband is the master at that and she is always sending out his wonderful creations :)ghttps://www.facebook.com/luvofvintageiving

blair @ design that inspires said...

so cute!! if I was a cupcake lover, I'd totally make these, but I'm really more of a candy girl :)

blair
http://design-that-inspires.com

Rebecca Linden said...

So fun! Did you use the same icing for the cookies? I would love to know how you did those! Thanks so much :)

Lauren said...

Are the gold topped cupcakes gold sanding sugar? Thank you!

Lauren said...

Are the gold topped cupcakes gold sanding sugar? Thanks!

Lauren said...

Are the gold topped cupcakes gold sanding sugar? Thank you!

L.A. in the bay said...

these are amazing!!

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