Pink Velvet Cupcakes

I have this dream of a wedding cake* that is pink on the inside...but I want a red velvet cake. So I decided to see if it is possible to use pink food coloring instead and get my pink cake. Attempt #1 I used pink gel coloring. The cupcakes are a rose color, pretty but not exactly what I was looking for. Maybe next time I will get neon food coloring drops and try that.

* No I am not engaged... I am just a girl and I think about these things.

Pink Velvet Cake


The recipe is as follows

Makes 12 cupcakes

1 - 1/2 cups cake flour (sifted)

2 tbsp unsweetened cocoa powder ( i used a little more than 2 tbsp)

3/4 tsp baking powder

1/4 tsp salt

1/2 cup buttermilk

1 tsp vanilla extract

1/2 tsp vinegar

PINK gel food coloring (I used the back of a spoon and put in a glob - added more til i got a pink color see picture)


3/4 cup sugar

4 tbsp butter

1 egg, room temp

Preheat oven to 350 and put liners in the cupcake pan

Sift the cake flour first, then sift together the cake flour, baking powder, cocoa and salt into a bowl (not your mixing bowl)

In another bowl whisk together buttermilk, vanilla and food coloring then put aside.

In the mixer bowl beat sugar and butter until fluffy, about 2 mins on med/high. Add the egg. Once incorporated add the flour mixture and buttermilk mixture by alternating.

Fill liners abt 2/3 full. Bake 20-22 mins.

Let cool then frost and decorate.

I used regular butter cream on 6 and the traditional cream cheese icing on the other 6.

The recipe for the cream cheese icing is as follows.

8oz cream cheese, room temp

2 sticks of butter, room temp (1 cup)

1 tsp vanilla extract ( i ran out, only had about 3/4 tsp)

1 lb powdered sugar.

Cream the butter and cream cheese in mixer. Add the vanilla, gradually add powdered sugar. Scrap down the bowl often.

Put into a decorating bag with the star tip (sorry I don't really know technical terms yet :( ) and pipe onto the cupcakes, decorate as you wish.
YUM


Results: The cake was not the color I was hoping for, and a little on the dry side. I am going to try 4tbsp of oil instead of butter (as seen on Throwdown with Bobby Flay, the challenger said that was her secret to moist red velvet cake) but I wanted something to base the change off of. I was disappointed in my first red velvet attempt. The cake was very dense. Maybe it was the cake flour? or the butter? I don't know. I will try again soon and report back. I will figure out the perfect combination.


Butter cream icing was normal and yummy. Very sweet.


Creamcheese icing : Matt's roommate Kevin said "the cream cheese icing was smooth and rich, without being too sweet. i was a big fan."