PINK VELVET CUPCAKES

Pink Velvet Cupcakes

Buttermilk cupcakes colored pink, topped with a creamy pink icing,

Cupcakes

Ingredients:

1 cup Butter, softened

1-1/4 cups White Sugar

1/8 teaspoon Pink Paste Food Coloring (Wilton)

3 Eggs

1 teaspoon Vanilla Extract

2-1/2 cups Flour

1-1/2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

1 cup Buttermilk

Preparation:

1. Preheat oven to 350 F.

2. Line 24 regular cupcake or muffin tin cups with paper liners.

3. Add butter to mixing bowl and cream. Pour in white sugar, and food coloring. Blend until smooth.

4. While beating, add 3 eggs, one at a time.

5. Pour in vanilla extract.

6. Add flour, baking powder, baking soda, and salt to medium bowl.

7. Stir flour mixture into sugar mixture, alternating with buttermilk.

8. Fill each cupcake liners 2/3 full .

9. Bake 23-27 minutes, or until a toothpick inserted in the center comes out clean.

10. Remove cupcake pan from oven. Cool 6-8 minutes. Transfer cupcakes to wire rack to finish cooking.

Ingredients:

1 8 ounce package cream cheese (softened)

1/4 cup butter (softened)

2 teaspoons milk

1 teaspoon vanilla (real not artificial)

4 cups sifted confectioner sugar

1. Beat cream cheese, butter, milk and vanilla until smooth. (scraping bowl often).

2. Slowly beat in confectioner sugar and beat well.

To Decorate:

1. Cut small hole in pastry or plastic bag.

2. Insert  #1 M star tip into pastry bag or plastic bag

3. Fill pastry bag with frosting.

4. Frost cupcakes and sprinkle with pink coarse sugar and edible glitter.

Note: Start icing in center by making a star, then lift up some and move to 9:00 then around to 2:00 then 6:00 and back to 9:00 to finish swirl.