Pink Velvet Cupcakes
Prep: 20 min | Cooking: 15 min | Total: 35 min
Note: Electric mixer recommended. Makes 12.
All-purpose flour (1 cup)
Baking powder (1 tsp)
Baking soda (1/2 tsp)
Salt (1/4 tsp)
White granulated sugar (2/3 cup)
Butter, lightly softened (1/2 cup or 1 stick)
Large eggs (2)
Vanilla yogurt (1/2 cup)
Pink food coloring (4-6 drops)
Cream cheese (4 oz. or about 8 tbsp)
Butter (1/2 cup or 1 stick)
Powdered sugar (4 cups)
Vanilla extract (1 tsp)
Milk (2 tbsp)
Maraschino cherries (12)
In a medium size bowl, combine flour, baking powder, baking soda, salt, and sugar. Using an electric mixer (handheld or stationary), cream the butter, adding one cup of the dry ingredients at a time. Preheat oven to 350 °F. Mix in yogurt and food coloring. Add and beat in eggs one at a time.
Set out a cupcake baking sheet and fill each hole with cupcake cups. Fill each cup just below the tops with batter. Bake 12-15 minutes.
While baking, prepare the frosting. Using an electric mixer, cream the cream cheese and butter. Beat in sugar one cup at a time. Mix in vanilla, and milk.
After cupcakes have cooled, use a piping bag or butter knife to decorate the tops (be generous). Dot caps with sprinkles. Finish with a cherry on top.