Pink Velvet Cupcakes
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Pink Velvet Cupcakes

So, you remember the Mother’s Day Fiasco from this past May, where with Helga, we both struggled with the buttercream and cupcakes. We both ended up talking about it several times, and doing some research on what should be our next recipe for buttercream or frosting. I decided to try this recipe of Red Velvet Cupcakes from Paula Deen and this buttercream one from Epicurious: Creamy Vanilla Frosting. I don’t know if it’s because I’m using a hand mixer or something was off that day, but the bottom line is that the frosting never got right to where it was supposed to-again looked like – pancake mix, and I just cleaned the evidence. At the end I just gave up and got some confectioners’ sugar on top of them. I won’t stop trying though, but I do need a break from the frosting – buttercream fiasco. I shall stick to classic frosting (from my grands) confectioner’s sugar, butter, vanilla and water- soon on The Foodie’ Kitchen.

Oh, and why are they pink you ask? Jake talked me out at the grocery store of buying too much red food coloring… hence Pink Velvet Cupcakes!


Pink Velvet Cupcakes

Adapted from Paula Deen’s Recipe, The Food Network
Yield: 24 cupcakes

2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 eggs large, room temperature
2 teaspoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. Line 2 (12-cup) muffin pans with cupcake papers.
  3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  4. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
  5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  6. Divide the batter evenly among the cupcake tins about 2/3 filled.
  7. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
  8. Remove from oven and cool completely before frosting.

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1 Comment

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    Fuchsia Velvet Cupcakes
    Monday May 6th, 2013 at 10:07 PM

    […] this is not my first rodeo making Red Velvet Cupcakes. It was June 2010 when I posted a recipe for Pink Velvet Cupcakes, and even though they tasted great, it was not the result I wanted. I wanted something bight red […]

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