Pink Ribbon Pink Velvet Cupcakes
Pink velvet cupcakes crowned with luscious pink buttercream and adorned with white chocolate pink ribbons.
Ingredients
For Cupcakes
- 2 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 and ¼ cup granulated sugar
- 4 drops Americolor Soft Gel Paste Deep Pink
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup 1% milk, at room temperature ¹
- 1 and ½ teaspoons apple cider vinegar
- ¾ teaspoon baking soda
For Buttercream Frosting
For Pink Ribbons
- 1 and ½ cups pink chocolate melting wafers
- 1 and ½ tablespoons paramount crystals¹ ²
Instructions
For Cupcakes
- 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 gel paste 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 ⅔ 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 the oven and allow cupcakes to cool in the cupcake pan for 5 minutes; transfer to a wire rack to cool completely. Cupcakes should be cooled completely before frosting.
- Using a knife, straight icing spatula, or offset icing spatula and your prepared buttercream recipe, frost completely cooled cupcakes.
For Pink Ribbons
- 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 the mold on the table to evenly distribute chocolate. Allow the chocolate in the mold to cool slightly before placing it in the refrigerator to harden. Chocolate should take about 5-10 minutes to harden in the 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 chocolates onto each frosted cupcake. Eat & Enjoy!
Notes
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.
