Well, it’s dreary hear…has been since yesterday! I don’t mind the rain, but the Colorado girl would much rather have snow! There is much more to do in snow and it’s much prettier on the ground than rain. But here in Alabama snow doesn’t come often, so rain it is.
Over the weekend, we made Pink Velvet Cupcakes and some of the best frosting to top them. Oh they were so lovely, I didn’t want to eat them. I found my recipe for both the batter and frosting here at I am Baker. I have zero baking abilities, so I MUST have directions to follow or it won’t turn out right. I have put the directions below, however, they are also on her website.
Pink Velvet Cupcakes
2 cups (250 grams) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoon baking powder
4 large egg whites (120 grams)
2/3 cup (161 grams) milk
6 tablespoons (85 grams) unsalted butter, room temp. and cubed
2 teaspoons (10ml) vanilla extract
1/2 teaspoon (3ml) almond extract
4-6 drops McCormick® red food coloring
Preheat oven to 350 degrees. Prepare two 6-inch round cake pans with spray or parchment.
In the bowl of stand mixer whisk together flour, sugar, baking powder and salt.
Add in egg whites, milk, butter and extracts and whisk on low until ingredients are mostly incorporated.
Increase speed to high and mix for 1 minute.
Divide batter between prepared cake pans and bake for 25-35 minutes, or until a toothpick is inserted and comes out clean.
Cool before assembling cake.
Whipped Vanilla Buttercream Frosting
1 cup (2 sticks) butter, softened
2 teaspoons McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Pure Almond Extract
32 ounces confectioners’ sugar, sifted*
2 tablespoons 2% or whole milk
*You can use as little as 4 cups if you want to decrease sugar
Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With mixer on low, slowly add in confectioners’ sugar , milk, and salt; frequently scrape sides and bottom of bowl.
Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.
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