The Perfectly Imperfect Pink Velvet Cupcake

Happy Valentine’s Day! Or for you ‘Park’s & Rec’ fans – Happy Galentine’s day… a day late!

It’s only fitting that our first ‘official’ post is on a holiday, and for that matter, the one with lots of love, pink and all things sweet and sparkly. Turns out, our family is obsessed with every.single.holiday. When one ends, we tend to have the decorations and activities ready for the next one. Just like the lipgloss rule… we got it from our Mama, who is endearingly known to friends and family as Mama Holiday.

While she has influenced us with her many talents and interests, we have to admit that baking is not one of them. Despite this fact, we wanted to do things differently and kick off the season of love with some homemade goods.

Quickly beep, beep beep back to this past Christmas when Molly tried to make sugar cookies. She had to remake the cookie dough three times after forgetting numerous ingredients and mis-measuring others [editors note: they actually turned out delicious in the end!]

Fast forward to now, and with the first homemade baking endeavor in recent Blabs history out of the way, we opted to make cupcakes from scratch. This may seem easy and probably second nature to many, but we honestly usually make cupcakes, cookies, and cake that comes from a box (#sliceandbakeforlife)! So we set out on a hunt to find the best recipe and were inspired by the Pink Velvet cupcake recipe found on iHearNaptime here.

We got out our Cuisinart mixer (literally out of the box for the first time…ever) and started to bake!

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For the cupcakes… [Hint: read entire recipe before beginning]
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
4 ounces (1/2 cup) butter, cold, cut into pieces
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
6-8 drops pink food coloring

We added together all the dry ingredients. Mixed up the wet ingredients separately and then slowly added them to the mixer. We actually only added a few drops of red food coloring instead of going out to buy pink food coloring. We may not be bakers, but we do know red + white = pink!

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Things were looking great, so we scooped them into the these awesome reusable cupcake holders that are oven, dishwasher and freezer safe. So many uses for one item.

We then popped them in the oven at 350 degrees for 15 minutes and watched them cook. Literally checking on them every 5 minutes.

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Voilà! They look so yummy and smell even better. So we let them cool while we made the frosting.

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For the cream cheese frosting…
4 ounces cream cheese, softened
4 ounces (1/2 cup) butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons half and half or heavy cream

We attempted to make it slightly healthier and used light cream cheese [I do NOT recommend… go for the regular] and mixed it all in the Cuisinart mixer.

Regardless, the frosting still looked and smelled amazing!  However, notice anything wrong with this picture?

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We used the wrong mixer. We should have whipped it with the Chef’s Whisk for a fluffy frosting. Our cupcakes ended up looking like this. Not like the pretty fluffy ones like you see on iHeartNaptime.

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They still tasted delicious and it was so fun to decorate them with pink and gold sprinkles. Everyone enjoyed them and despite the flat top cupcake, we are on a sugar high and loving our first attempt on homemade cupcakes.

Hope everyone enjoys their holiday and all the sweets you possibly can!

xoxo

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