Pink Velvet Mini Cakes

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

Descriptions

Directions

Step 1

Heat oven to 165º C — 175º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.

Step 2

Line cake sheet pans with grease proof paper (or use cupcake tins with liners).

Step 3

Sift dry ingredients (including sugar). Whisk to combine.

Step 4

In another bowl, whisk together wet ingredients.

Step 5

Combine wet and dry mixtures. Whisk until combined. (Add a few drops of food colouring if using) mix & fold gently until a desired consistency is reached. If the batter is lumpy, it’s okay! Do not over mix.

Step 6

Evenly distribute batter into pans. Bake for about 35 minutes or until the centres are set and springy to the touch. Use the toothpick method.

Method:
For the Cake

Heat oven to 165º C — 175º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
Line cake sheet pans with grease proof paper (or use cupcake tins with liners)
Sift dry ingredients (including sugar). Whisk to combine.
In another bowl, whisk together wet ingredients
Combine wet and dry mixtures. Whisk until combined. (Add a few drops of food colouring if using) mix & fold gently until a desired consistency is reached. If the batter is lumpy, it’s okay! Do not over mix.
Evenly distribute batter into pans. Bake for about 35 minutes or until the centres are set and springy to the touch. Use the toothpick method.

Buttercream

In a stand mixer or with an electric whisk, cream the butter until fluffy and pale.
Sift in half of the icing sugar. Mix, then add the rest, continue whipping for 5 minutes
Add milk, vanilla, and orange essence, continue whipping for 5-10 minutes, until icing sugar it’s completely incorporated and smooth.
Transfer 2 cups of the buttercream to a bowl. Add food colouring if desired
Transfer buttercream to a piping bag. Snip off the tip

Ingredients

2 tablespoons apple cider vinegar (or red/white wine vinegar)
2 cups plant-based milk, or any other milk (480mL), room temperature
2 cups of sugar (400g)
3 cups of self-raising flour (or GF flour), (360g)
1 ½ tsp baking powder, (6g)
1 teaspoons bread soda, (5g)
Pinch of sea salt, (2g)
⅔ cup vegan butter, melted and cooled, (or veg. oil) (145g)
2 tsp vanilla bean paste, (10 ml)
½ tsp orange essence or orange zest, (2.5 ml
2 drops of any food colouring (optional) pink, lilac, blue, purple.

Vegan Buttercream:

2 cups icing sugar, (400g)
2 cups vegan butter, softened (430 g)
2 teaspoons vanilla extract
1 teaspoon orange essence
1 tablespoon vegan milk, add more if needed
Pinch of sea salt, only if using unsalted butter

JeenyMaltese

JeenyMaltese