The blog Under the High Chair posted adorable hot pink cupcakes and the recipe, which is adapted from Joy the Baker's Buttermilk Red Velvet Cupcakes and Brown Sugar Cream Cheese Frosting. I'm reposting the recipe below, but do check out Under the High Chair for more photos and details about these very bright, girlie cupcakes. She wrote:
My self-appointed mission was as follows: bake cupcakes for two-week-old Amber's baby shower and make them as pink and girly as possible, because with three men in the house, we never get to play with glitter, sprinkles and pink food coloring, let alone even make cupcakes.
Buttermilk Pink Velvet Cupcakes
8 Tablespoons unsalted butter, at room temp
1 cup plus 2 Tablespoons granulated sugar
2 large eggs, at room temp
1 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
1 Tablespoons Red Food coloring
1. Preheat the oven to 325. Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk and red food coloring. Add the dye to the buttermilk for easier incorporation later.
2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 mintue in between additions. Scrape down the bowl in between additions. Add vanilla and beat well.
3. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes.
Makes 16 small or 12 large cupcakes.
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk depending on desired consistency
Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.