Wednesday, May 6, 2009

Hot Pink Velvet Buttermilk Cupcakes

I am far FAR away from being a pro party planner. Heck I’m far away from being an amateur party planner. But I subscribe to a blog, Hostess with the Mostess, and it’s inspiring. A lot of what I’ve learned is a theme can begin with one thing. This was my one thing that inspired one of my best friend’s birthday party:

My poor friend Katie, I’ll get to my car after shopping at Michael’s and take a photo of something on my iPhone and email it to her. These cupcake liners were one of my emails. Her and I were taking the reins in planning our friend Kalena’s party. Kalena, if anyone knows her, is MISS PINK. She loooves pink, and purple is a close second. So I KNEW I had to PINK IT OUT! As soon as I got home I googled “Hot Pink Cupcakes” and it lead me here, which took me here. Oh yes, these were most definitely pink!! Under the High Chair adapted these cupcakes from a recipe Joy the Baker posted; I adore Joy the Baker, so I knew these would be good!

These were better than good, they were great! I’m not sure about anyone else, but my tastebuds picked up on the kosher salt in the cupcakes. I liked it. It’s hardly noticeable but I think it helps with the sweetness. And OMG, the brown sugar cream cheese frosting was TO-DIE-FOR. Wow! Yum yum yum! I’m going to give you the recipes, but first I’ll show you how I carried along the pink/purple/princess theme.

I made these poms with directions from Martha Stewart.

I obsessively called about bought these napkins, and this pimp cup princess chalice from Swoozies.

And the day before the party, on her actual birthday, I visited her workplace with this big huge cookie cake! (The school district has a policy were any food brought in must be store bought.)You know, I used to think it was SO hokey and silly when certain blonde party planning tv hosts would talk about how it’s the extra little things you can do that can really make a party extra special. I would roll my eyes, and be all “Whatever… Who cares.” But you know, having all the little things tie in together (including balloons, more streamers, fresh flowers), it really DID make the party feel a little more special. I think the birthday girl really appreciated it too. As you can OBVIOUSLY tell, I didn’t spend a whole ton of money. I bought some stuff from the dollar store, and I got the fresh flowers on sale because it was the last day of their display date. I am still learning all these party planning tricks, but I’m here to tell you, if I can do it, YOU CAN TOO! *Especially if you have great friends to HELP you!*


Hot Pink Buttermilk Cupcakes with Brown Sugar Cream Cheese Frosting

Cupcakes from: Under the High Chair; Makes 16 small or 12 large cupcakes
Frosting from: Joy the Baker; MORE than enough for the 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 cup butter, softened
6oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
3-4 cups powdered sugar
1-2 tablespoons milk depending on desired consistency

**These are my measurement adjustments and I STILL ended up with a ton of leftover frosting, so you could likely cut this down even more**


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.

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.

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.

Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes.

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.

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