Pink Ribbon Pink Velvet Cupcakes – pink velvet cupcakes crowned with pink buttercream and adorned with white chocolate pink ribbons; a pinkalicous cupcake in honor of Breast Cancer Awareness Month.
This post may contain affiliate links. Please see my disclosure policy.
October is Breast Cancer Awareness Month, an annual campaign to raise awareness of breast cancer risks, the value of screening and early detection, and treatment options for those diagnosed with breast cancer. Over the years, the pink ribbon has come to symbolize breast cancer awareness.
I am not working with the Breast Cancer Awareness Month campaign. I am, however, a HUGE advocate for the fight against cancer. It is a cause that is near and dear to my heart, which is why I wanted to spotlight Breast Cancer Awareness Month.
I’ve been fixated on sharing a pink ribbon baked good since SBS started. Unfortunately, poor planning and my love for football food and Halloween treats has always gotten in the way. Fortunately, this year I got my shit together and Pink Ribbon Pink Velvet Cupcakes have finally made their way to the blog!!
Pink Ribbon Pink Velvet Cupcakes are pinkalicous cupcakes designed for Breast Cancer Awareness Month. They are delicious pink velvet cupcakes, topped with a fluffy cloud of pink buttercream, and bejeweled with a white chocolate pink ribbon – the symbol for breast cancer awareness.
Pink Ribbon Pink Velvet Cupcakes are similar to red velvet cupcakes but without the chocolate and copious amounts of red food coloring. These delightful cupcakes are made with apple cider vinegar and a few drops of electric pink gel paste. Don’t let the vinegar skeeve you out; the cupcakes do not taste like vinegar, I promise.
On a side note, after baking the cupcake it didn’t turn out as pink as I would have liked. If you want them pinker, double the amount of gel paste food coloring you add to the batter.
The next step of these awesomesauce Pink Ribbon Pink Velvet Cupcakes is the fluffy cloud of pink buttercream they are topped with. I used my favorite vanilla buttercream and then a few drops of deep pink gel paste. Seriously, I could eat buttercream with a spoon!
I decided to divert from frosting with a pastry bag and decorating tip for these cupcakes. I’d like to say it’s because of some perfect reason but the truth is I don’t have a dishwasher and was trying to limit my dishes. OK, and I also have been dying to hone in my Sprinkles Cupcakes frosting technique, but mostly the not wanting to wash dishes part.
I really like this frosting technique. It’s easy-peasy and perfect for those who don’t have a closet full of baking supplies. Or you know, are lazy and don’t want to wash piping bags and decorating tips. 😉
The final step and the real money shot for the Pink Ribbon Pink Velvet Cupcakes is the white chocolate pink ribbon. You’ll of course need a ribbon mold, and either pink melting wafers (what I used) or white chocolate you color pink (but NOT with typical food coloring that will cause your chocolate to seize).
There is a little bit of a science to working with chocolate – you don’t want it to seize and fat bloom and sugar bloom are less than ideal. That being said, it is not rocket science. The Art of Melting Chocolate can be helpful.
And there it is, Pink Ribbon Pink Velvet Cupcakes.
Show your support for Breast Cancer Awareness Month by baking and eating Pink Ribbon Pink Velvet Cupcakes! Also, now might be a good time for breast exam!
Pink velvet cupcakes crowned with pink buttercream and adorned with white chocolate pink ribbons.
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 4 drops pink gel paste food coloring
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup 1% milk, at room temperature¹
- 1 and 1/2 teaspoons apple cider vinegar
- 3/4 teaspoon baking soda
- vanilla buttercream recipe
- 4 drops pink gel paste food coloring
- 1 and 1/2 cups pink melting wafers
- 1 and 1/2 tablespoons paramount crystals²
Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl using an electric mixer, cream butter, sugar, and pink food coloring until fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract; mix until combined.
Add flour mixture to wet ingredients, alternating between flour and milk; mix until combined.
In a small bowl, add baking soda to apple cider vinegar. It will fizz up! Mix thoroughly and add to your batter; mix just until combined.
Scoop batter into cupcake liners – no more than 2/3 full, or use a #24 disher to scoop batter. Bake for 18-20 minutes. Check cupcakes around 15 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack to cool completely. Cupcakes should be cooled completely before frosting.
Using a knife, straight icing spatula, or offset icing spatula frost completely cooled cupcakes.
In a microwave safe bowl, add pink melting wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until melting wafers are completely melted.
Using a piping bag or spoon fill ribbon chocolate mold cavities; gently tap mold on table to evenly distribute chocolate. Allow chocolate in mold to cool slightly before placing in refrigerator to harden. Chocolate should take about 5-10 minutes to harden in fridge.
Once pink ribbons have hardened, gently tap mold upside down on table to remove. Continue the pink ribbon process until you have enough pink ribbons for all your cupcakes.
Gently press a pink ribbon chocolate onto each frosted cupcake. Eat & Enjoy!
Store Pink Ribbon Pink Velvet Cupcakes in an airtight container; will keep 3+ days.
¹ 1%, 2%, or whole milk will work. I used 1% milk.
² Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.
Shop This Recipe
Americolor Soft Gel Paste – Electric Pink | Americolor Soft Gel Paste – Deep Pink | Merckens Pink Melting Wafers | Paramount Crystals | Ribbon Chocolate Mold | Zeroll 24-Red Disher | Wilton 9″ Straight Icing Spatula | Farberware Non-stick Muffin Pan | Wilton 3-Tier Cooling Rack