You might say I’ve cheated a bit here, doing a whole new post on a recipe that is almost identical to my Red Velvet Christmas Cupcakes! Well, you’re right – the recipe is almost exactly the same, but the cupcakes looked so pretty that I felt they deserved their own 15 minutes of fame.
I used a lovely cupcake kit from In Good Company, which adds such special touch. But in hindsight I think a white cupcake would have shown off the wrappers a lot better than the pink does.
I made these beauties for a girly afternoon tea party, and decided to try a decadent white chocolate cream cheese icing. It turned out great, and I’ll definitely be making it again.
Just a note on melting your chocolate: in my humble opinion the only way to melt chocolate is in a heatproof bowl over a pot of simmering water, not allowing the bowl to come into contact with the water. Try as I might, I just cannot get this right in the microwave – I tend to get distracted and start doing something else (oh look, a squirrel!) and forget about the chocolate, resulting in a crumbly burnt mess. Don’t forget to cool your chocolate to room temperature before using.
Pink Velvet Cupcakes
10ml baking powder
2,5ml bicarbonate of soda
100g butter, softened
200g castor sugar
Approx 15ml of pink food coloring gel (not the liquid. Gel available at baking shops)
10ml vanilla essence
2 large eggs
175 ml buttermilk
White Chocolate Cream Cheese Icing
250g cream cheese, softened
100g butter, softened
200g white chocolate, melted and cooled
2,5ml vanilla essence
500g icing sugar
Edible glitter to decorate
For the cupcakes:
- Preheat the oven to 170°C (I use 160°C for a fan assist oven) and line 2 muffin tins with paper cases.
- Sift the flour, baking powder and bicarbonate of soda in a bowl.
- In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring and the vanilla. Don’t be shy with the food colouring!
- Into this bright pink mixture, still beating, add 1 large spoonful of the dry ingredients, then 1 egg, followed by some more dry ingredients, then the other egg, followed by the rest of the dry ingredients.
- Finally beat in the buttermilk and the vinegar and divide the batter evenly between the 24 cases. Don’t be tempted to overfill the cases.
- Bake in the oven for about 18-20 minutes.
- Leave them to cool on a wire rack and do not ice them until absolutely cool!
For the cream cheese icing:
- Beat the butter and cream cheese together until smooth. Both should be well softened to avoid lumps. Mix in the vanilla
- Add the cooled, melted chocolate.
- Gradually sift in the icing sugar and beat well after each addition until you have a gorgeously glossy and smooth icing.
- Dust cupcakes with edible glitter (be prepared to be covered in the stuff by the time you are done!)