Pink Velvet Cupcakes

by Maryam on July 10, 2012

Before my first visit to Korea I didn’t imagine that I will fall in love with this place one day. Nowadays I’m not only missing the experience I’ve had, I’m literally longing to another visit. However, when I try to understand my feelings toward this place I find myself almost confused. In fact, there is no rational reason behind what I feel. I didn’t do a lot of tourism activities during my long stay, but I did enjoy the experience as a whole.

Working in the morning and studying in the evening wasn’t a burden as it used to be. My outdoor activities were limited to coffee shops and restaurants discovery. Eating at different cuisines and tuning my mind with coffee variates was magnificent experience. Roaming from the Turkish shawerma to the chines chili sweet shrimps became one of my favorite habits that I used to do on a daily basis. However, this didn’t prevent me from searching for vegetarian choices and experience Tofu burgers couple of times as well.

Pink Velvet Cupcakes
I was a big fan of red velvet cakes and cupcakes, and I thought of everything velvety as an elegant thing that should be listed as a must try recipe.
This recipe was saved in must do task list long time ago; however, since then I didn’t have the chance to give it a try and was forgotten as the days passed.
The recipe was adapted from tasteofhome.com, with very few modifications.

Cupcakes Ingredients

1 cup softened butter

3 eggs

1 1/4 cups sugar

2-3 drops red paste food colouring

2 1/2 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

Topping Ingredients

2 cups white chocolate

1/2 cup whipping cream

1 table spoon butter

Baking the cupcake

1.Preheat oven at 350°F.

2. In larger bowl, cream butter, sugar and food coloring until the mixture becomes light and fulffy.

3. Add one egg at a time, and beat well after each addition.

4. Add vanilla.

5. In large bowl, combine flour, baking powder, baking soda and salt, then add it to the creamed mixture. .

6. Add buttermilk to the mixture and beat well after each addition.

7. Fill two thirds of the paper cups and bake for 20-25 minutes or until a toothpick inserted comes out clean.

8. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Making the topping

1. Place white chips in a small bowl.

2. In a small sauce pan bring think whip cream to boil.

3. Pour over chips and whisk until smooth.

4. Stir in butter, then transfer to large bowl.

5. Stir once while chilling for 30 minutes.

6. Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy.

7. Using pastry bag frost the cupcakes with frosting.

8. store in refrigerator till serving.

Enjoy with love,

Maryam