Even though October was breast cancer awareness month, I think we can spread the word anytime of year. And what better way to spread it than cupcakes!
The base to these cupcakes is a delicious twist on your classic red velvet cupcake. Pink velvet! It’s basically the same concept as the red velvet recipe, just wayy cuter 😀
The frosting toping off these cute little cupcakes has in the past year become my go to frosting for almost anything. Personally, I have never been a fan of buttercream. It’s far too rich and… well buttery for my taste. I love my cupcakes stacked tall with frosting, but when it’s buttercream, it’s almost impossible to ingest all that frosting without feeling sick afterwards. I’m usually the one to scrape a large amount of it off before indulging, which is such a shame, I hate seeing frosting going to waste!
I digress. I stumble upon this frosting recipe around this time last year and despite being a bit skeptical about it (I mean flour in frosting, that’s crazy talk!!) I decided to give it a whirl.
Boy was it worth the risk. This frosting is PERFECT. Not sickeningly sweet but still every one bit delicious. It’s thick and fluffy; perfect for spreading or piping. I use it on everything from cookies to cakes. And there’s many variations to it as well! (For these variations and more detailed instructions you can see my post dedicated to this frosting)
So don’t be afraid to pack on the frosting!
Ready…. set…. GO!
Pink Velvet Cupcakes with Flour Frosting
– 1 cup unsalted butter, softened
– 1 ¼ cup granulated sugar
– 1 teaspoon pink food coloring
– 3 eggs, lightly beaten
– 1 teaspoon vanilla extract
– 2 ½ cups all purpose flour
– 1 ½ teaspoons baking powder
– ¼ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup buttermilk
– 6 tablespoons all purpose flour
– 1 cup milk
– 1 cup unsalted butter
– 1 cup granulated white sugar (yes granulated)
– 2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Line muffin pans.
To make cupcakes, cream butter, sugar and food coloring in a large bowl until fluffy. Add eggs and beat well. Add vanilla.
In a smaller bowl, combine flour, baking powder, baking soda and salt.
Add flour mixture to the creamed mixture alternately with the buttermilk. Beat well after each addition.
Fill lined muffin cups 2/3 full with batter and bake for 18-20 minutes or until toothpick comes out clean.
Let cool in tins for 10 minutes until moving to a cooling rack to cool completely.
For frosting, in a small saucepan whisk together flour and milk. Heat on medium heat. Continue whisking until the mixture begins to thicken. Let it cook, all the while stirring it with a spoon or spatula, until the mixture has the consistency of thick pudding. Put mixture in the fridge and let it cool completely.
In an electric mixer, beat the butter and sugar until fluffy. Continue beating and add in flour mixture and vanilla. Beat until combined, then scrape down the sides of the bowl. The frosting at this point will have a weird consistency. Continue beating at a high speed for 7-8 minutes or until frosting is light and fluffy and the granulated sugar has dissolved. Frosting is best used the day made.
Frost the completely cooled cupcakes.
Makes 16-18 cupcakes.
Cupcake Recipe Adapted from: The Baker Chick
Frosting Recipe Adapted from: Our Best Bites
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