Pink Velvet Cakes (Printable Version)

Tender pink cupcakes with a soft touch of cocoa, finished with smooth vanilla buttercream. Ideal for Valentine’s or festive gatherings.

# Ingredients:

→ Cupcakes

01 - 3/4 cup buttermilk
02 - 1 large egg
03 - 1 tsp vanilla extract
04 - 2 tbsp cocoa powder, unsweetened
05 - 1 3/4 cups plain flour
06 - 1/2 cup vegetable oil
07 - 1/4 tsp salt
08 - 1 tbsp red food dye
09 - 1 tsp baking soda
10 - 3/4 cup white sugar
11 - 1/2 tsp baking powder

→ Frosting

12 - Pink food dye, if you like
13 - 3 cups icing sugar
14 - 1 cup softened butter, unsalted
15 - 2 tbsp heavy cream
16 - 1 tsp vanilla

# Steps:

01 - Get your oven warmed up to 350°F. Put paper liners in a muffin tray.
02 - Blend together the flour, baking soda, baking powder, cocoa, sugar, and salt.
03 - In another bowl, whisk the egg, oil, buttermilk, vanilla, and red dye till smooth.
04 - Slowly stir the dry mixture into the wet until just mixed. Scoop into liners, filling them up about 2/3. Bake for 18–20 min.
05 - Whip the butter until fluffy, then gradually add sugar. Mix in the cream and vanilla. Add pink dye if that’s your thing.

# Notes:

01 - Gel food dyes work better for bright colors
02 - They’ll stay fresh when made the night before
03 - Try almond flavor in the frosting for a change

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