Pink Velvet Cupcakes for Valentine’s Day
Save RecipeHi Bold Bakers!
If we haven’t met yet, I’m Gemma Stafford, professional chef and host of Bigger Bolder Baking, and I’m proud to be a brand ambassador for GoodCook. I’m really excited to show you my recipe for Pink Velvet Cupcakes featuring some of my favorite GoodCook products from the Sweet Creations line.
My mini Pink Velvet Cupcakes look like they were made and decorated by a pro, but I promise, they are really easy to make. The cupcakes are soft and tender, thanks to my secret tip of adding buttermilk. I like to color my Pink Velvet Cupcakes with my natural food dye made from beets, or beet powder, but feel free to use whatever food coloring you like. I mix up the sweet batter and spoon it into my 24 Cup Bake Perfect Mini Muffin Pan by Sweet Creations for perfect results. I like this pan because of its non-stick surface so you don’t need to spray it and it has a channeled surface which ensures your treats bake evenly.
Everyone knows the best part of any cake is the frosting and it is no different with cupcakes. These Pink Velvet Cupcakes are topped off with not just any frosting, but my rich Best Ever Cream Cheese Frosting, and I don’t stop there! I simply fill my Oodle Tip Disposable Decorating Bag with my frosting, cut the tip to my desired shape (a medium-sized star tip in this case) and then just pipe away. Also, I love to use my Sweet Creations Chocolate Decorating Pen to take these beauties to the next level. This kitchen tool is so useful as it makes difficult cake decorating as easy as writing with a pen. Fill the pen with chocolate and write away. You can just doodle – hearts, flowers, words, you name it. Now you see you don’t have to be a pro cake decorator to get amazing results.
My finished Pink Velvet Cupcakes are sure to put a smile on your Valentine’s face. Happy Valentine’s Day!
Get the full recipe including measurements and instructions on GoodCook.com.
Get more Valentine’s Day desserts including my Caramel Filled Chocolates!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma, watched the Pink Velvet Mini Cupcakes video yesterday and baked them. Came out wonderful, lovely, moist, soft. Uploaded 2 photographs before frosting. Will do cream cheese frosting on them. Shall upload frosted photos later.
Thanks,
Ishan
Hi Ishan,
Thank you for posting the photos, so great to see the results, and very encouraging for other bold bakers too.
Thank you too for your kind words, I appreciate your being here with us,
Gemma 🙂
Hi Gemma, how do you make pumpkin cupcakes?
Hi David,
Right here (https://www.biggerbolderbaking.com/pumpkin-cupcakes-halloween/) in this post you will find a pumpkin cupcake idea. you can rock this up as you wish.
I hope this helps,
Gemma 🙂
Hi Gemma I have just subscribed on your website and found the amazing recipes. Thanks I would like to know where can I find these baking tools in South Africa as I only use our currency money I am so much interested to purchase them
Hi there,
That should not be too difficult. I took a look on (https://amzn.to/2REaBkr) Amazon where whey seem to have a good selection of kitchen tools and appliances.
I hope this is of help to you,
Gemma 🙂
Hi
I was wondering the recipe of the cupcake batter that sugar, butter and all purpose flour 1 cup each. Why the 1 cup of sugar & butter is 240g but 1 2/3 cup of flour is also 240g? Is it supposed to be 400g?
Thank you
Hi there,
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
I hope this is of help to you,
Gemma 🙂
Hi I have just now completed baking this recipe of pink velvet in a cake tin, I baked it for 35 mins the cake was baked through and had risen nicely. But than it deflated.. Could this be as I replace egg with yougart?
What should I use to replace egg in this and red velvet cake.
If I use banana or flax seed powder it’s flavour would be in the cake. Not sure thou just a doubt.
Thanks
Sumangali
Hi there,
If the cake deflated it suggests that it was not fully baked. Ovens vary, and you need to check a cake for doneness before you take it from the oven.
Press the top of the cake lightly with your finger, this will tell a lot. Then try a skewer to test it.
Flax eggs really do not have a flavor, they are glutenous, and work well. Banana may indeed add some flavor, especially if you do not like banana!
I hope this is of help,
Gemma 😉
When you posted the cupcake batter that made many different kinds, I thought it was great for birthday parties and events where everyone likes something different but I was wondering if you could explain, how I would figure out the measurements to make for instance a whole batch of red velvet or the oreo cookie ones. I am new to your site and wasn’t sure if you had it here. We love your crazy dough and I cant keep the cheese bread in the house when I make it.
Hi Penny,
The crazy cupcake batter is a simple batter, and very useful for all sorts of cakes and cupcakes.
It is really easy to add flavors to this.
Crazy Cupcake Batter
1 cup (8oz/240g) sugar
1 cup (8oz/240g) butter, softened
4 eggs
1 ⅔ cup (8oz/240g) all purpose flour
1 teaspoon baking powder
2 tablespoons milk
If you look at this mix you will see it is proportional, easy to increase, or decrease the amount of the batter. This quantity will fill 2 x 9 inch sandwich pans too.
You should get 24 cupcakes from this mix, depending on the size of your pan/liners.
For a full chocolate batch I would add 2 – 3 tablespoons of cocoa powder to this mix.
1 teaspoon of cinnamon should do it ,and add the color until you can see it! Use a paste or gel color to be sure you can see it.
You would need about 8 oreo cookies for thie full batch here, maybe even one or two more! I do not hing it will be a problem.
Peanut butter, perhaps 3 -4 tablespoons.
I hope this is of help to you.
Gemma 🙂
Hi Ms. Gemma,
Can you help me or teach how to bake .. I am a newbie in baking with zero knowlegde. Any suggestions to start with a basic baking. I can’t wait to bake.
Hi there Cita,
This is what we do here really, simple recipes, easily followed by all.
cupcakes are a great place to start, (https://www.biggerbolderbaking.com/crazy-cupcakes/).
The microwave recipes are great to start too, I really cannot advise any more than I do here as I do not know what you have available to you where you live.
Read a few recipes, this will give you the idea. The basics series here will help you too, TRY! and do not give up,
Gemma 🙂
Usually you mention not to beat the floor mix, if done does it turns the cake hard??
Hi there,
The problem with beating flour once it is wet is that it develops the gluten, which toughens the batter/cake.
Ideally a cake batter should be folded, not beaten, gently does it,
Gemma 🙂
Thanks 🙂 i’m watching all your wonderful receipe’s.
Saranya
Can i use this batter to bake a pink velvet cake?
yes you can. It will make an 8 inch cake 🙂
I just baked a batch, using standard baking pan because that’s what I needed. They rose beautifully. I adjusted the bake time to 20 minutes for the standard size cupcakes. This recipe made 1 dozen standard cupcakes + 1 large (that’ll be my DH’s Valentine cake :-)). Here in south Georgia, Red Velvet is typically the go-to Valentine cake or cupcake, of which I’ve baked 100’s over the past 30 years. But, this is for my granddaughter’s preschool class and I needed a small batch without having to think of how to halve my other recipe. Also, so much red food coloring makes me cringe. I’ll be frosting these with a pink-tinted cream cheese frosting. I’m sure they will be a big hit with Jane’s 2 yr old class.
Hi Denise,
well done, and thank you for sharing this result with us. Yes, the red deep color is a worry for some people, so this is a nice compromise.
It is always great to have a Bold Baker describe their results, it encourages others.
I bet these will be a big hit with the little ones, how kind you are!
Gemma 🙂
What is the replacement for eggs in this recipe?
Check out my chart for cakes
It looks great I can’t wait to bake pink velvet !!!
Hi there,
Yes, and it was fun to do the tiny ones too. (http://amzn.to/2Ec7KLB) this is a link to the pan we used, and I am dying to try it for mini muffins too.
The recipe for the cupcakes is here, but you can make this as you wish (https://www.biggerbolderbaking.com/pink-velvet-cupcakes/).
Thank you for being in touch,
Gemma 🙂