Edit
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.
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
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
