THE RIGHT TOUCH OF SWEET!
Now the link to this recipe is linked into the recipe for the frosting. And in that link, it talks about a pink velvet cake. The only difference for you is that you will use a cupcake tin with pretty little liners up in there. They should be done in 20 to 25 minutes. You can also make it as a whole cake. Nothing’s stopping you from that.
I learned a cool trick from the original poster of this recipe. She suggested that you measure out your eggs because the difference in egg sizes from egg to egg can make a huge impact on your cakes. I didn’t even think about that. Instead, I always try to grab eggs that are roughly the same size but this makes a lot more sense and will ensure your cake doesn’t come out too dry because you’re short on egg because your eggs were all different sizes. As for the buttercream, it’s as easy as any buttercream. The difference is you will beat it longer with your mixer to achieve that whipped consistency that helps make these so divinely elegant.
I found this truly unique recipe on the I Am Baker blog. Click the link below to see the blog and full recipe for these Pink Velvet Whipped Buttercream Cupcakes.
CLICK HERE FOR RECIPE
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