Pink Velvet Baby Shower Cupcakes

At my mother’s work, they decided to throw a baby shower for a coworker. My mom suggested that I make the cupcakes for them. I figured why not?! I thought this was a great opportunity to get my baking skills out there, whether or not I was paid to do so. It took awhile to figure out what the topping was going to be on the cupcakes, pink baby booties; however, I knew the cupcake I wanted to bake. A pink velvet cupcake, since she was having a girl. I didn’t think it would be that hard, but to get the pink just the right shade turned out to be harder than expected. Yet, they turned out delicious and everyone loved them!!

Pink Velvet Cupcakes
Yield: 24 cupcakes

Ingredients:

for the Cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 1/2 tsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
10 drops of liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

for the Frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

for the Topping:
White Fondant
Pink Icing Color
a toothpick
a chopstick (I used a non disposable Japanese one with a tapered end)
Heart decorations/sprinkles
Iridescent edible powder in pink

*If you are big on frosting as I am, you may want to increase the quantities by 50%.

Directions:

for the Cupcakes:

1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.

2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.

3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

4. Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

for the Frosting:

1. Combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.

2. Mix in the vanilla extract.

3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

4. Frost cooled cupcakes as desired.

for the Topping:

1. Roll one small ball and one smaller ball (about 1/3 of the size of the larger one) of fondant.

2. Holding one end make an oval and press down on the other end to make the “sole” of the bootie. Then place the small ball on the left end of the bootie sole.

3. Insert a chopstick’s thinner end and jiggle it about to make a slightly bigger hole.

4. Using the chopstick to hold the bootie in place use the toothpick to gently but firmly press to make “stripes” on the top part of the bootie.

5. Then use the toothpick to make a row of dots around the main shoe area. Then stick on a small heart using a tiny amount of water. Then finally dust with some edible iridescent powder

Adapted from: Annie’s Eats & Not Quite Nigella

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