Tag Archives: pink velvet cupcakes

Fuchsia Velvet Cupcakes

If you followed our adventures here at The Foodies’ Kitchen, you know 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 like this. So, after a few test recipes I found one that was both flavorful and  bright Red. One problem: the only food coloring I could get my hands on in February was a local brand. I searched high and low for the infamous food coloring powder with no success. So, here I was and made these beauties. This food coloring is more pink than red, so they turned out bright Fuchsia. And they look gorgeous!

Angie Dudley (better known as Bakerella) is the mastermind behind this recipe, and from now on it will be my go-to recipe for Velvet cupcakes, specially since it asks for all-purpose flour instead of cake flour. All around, no matter what color you decide to use, these cupcakes turn out delicious. The frosting is sweet, so if you want to cut on confectioners sugar, I’d add a bit more of cream cheese (an ounce or two should do it). I do recommend preparing these cupcakes the day you’ll be serving them as the frosting has cream cheese in it.

One last note, I found the Black and White Damask Cupcake Liners at Blossom Cakes in Guatemala City, but if you’re in the US you can get them from Bake it Pretty. About 50 cupcake liners for $3.50 – that’s a bargain!

Kitty

Fuchsia 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!

Kitty

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