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Pink Velvet Cupcakes for Valentine’s Day

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Hi 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!


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Katherine Cowgill by Teren Oddo Oct. 2015

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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11 Comments

  1. Saranya on February 15, 2018 at 7:45 am

    Usually you mention not to beat the floor mix, if done does it turns the cake hard??

    • Gemma Stafford on February 17, 2018 at 1:47 pm

      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 🙂

      • Saranya on February 19, 2018 at 8:46 am

        Thanks 🙂 i’m watching all your wonderful receipe’s.
        Saranya

  2. Cheridiaz on February 12, 2018 at 7:16 pm

    Can i use this batter to bake a pink velvet cake?

    • Gemma Stafford on February 12, 2018 at 9:35 pm

      yes you can. It will make an 8 inch cake 🙂

  3. Denisef on February 12, 2018 at 1:28 pm

    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.

    • Gemma Stafford on February 13, 2018 at 10:02 am

      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 🙂

  4. Lav on February 12, 2018 at 11:07 am

    What is the replacement for eggs in this recipe?

    • Gemma Stafford on February 12, 2018 at 3:46 pm

      Check out my chart for cakes

  5. Beng Gutierrez on February 9, 2018 at 4:10 am

    It looks great I can’t wait to bake pink velvet !!!

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