When you live in a small town, often that means one road from your house to where ever you’re going. And that often means you’re most likely to end up driving behind someone going at least five miles under the speed limit when you are running late for something, be it work, school, doctors’ appointments, karate lessons, whatever. So it doesn’t help to be someone who is always ten minutes late for everything.
Unfortunately, that is the situation I find myself in quite often, therefore resulting in a lot of cussing (silently, so the children can’t hear) at those who left in plenty of time to get to where they’re going. I have dreams of becoming one of those people, and I haven’t given up.
If you have a special gathering to go to, or just because it’s Valentine’s Day, why not make some Pink Velvet Cupcakes. They taste the same as Red Velvet, just with less coloring (I noted below how much color to use for red and pink, so you can make it either way). This recipe makes a really light, smooth cake when you use cake flour and mix in the vinegar and baking soda at the end. It’s a very old fashioned recipe and very different from a mix. I love cream cheese frosting on my Velvet cakes, so that’s what I used. Make some of these and take them to a party, or make it into a layer cake and take it to a family reunion. Just don’t be late.
Pink Velvet Cupcakes
makes 18 cupcakes or three 9 inch layers
- 2 sticks (1/2 lb.) butter, softened
- 2 cups sugar
- 2 eggs
- 2 tablespoons cocoa powder
- 1/4 ounce red food coloring (2 ounces for red velvet)
- 1 teaspoon vanilla
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- Preheat oven to 350 degrees. Fill muffin cups with cupcake liners, or grease and flour muffins cups.
- Beat butter and sugar together until creamy. Add eggs, mixing in one at a time. Add cocoa and food coloring and mix completely. Blend in vanilla.
- In a bowl, whisk together flour and salt. Start with flour and add alternately with buttermilk, ending with flour.
- In a small bowl, combine baking soda and vinegar and mix into batter.
- Fill muffin cups with batter 3/4 full. Bake for 20 minutes, or until done with a tester.
*(If making into layers, use batter to fill three 9 inch cake pans that have been greased and floured.)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 stick (8 tablespoons) butter, softened
- 16 ounces powdered sugar
- 1 teaspoon vanilla
- Beat together cream cheese and butter.
- Add powdered sugar and mix until fluffy. Mix in vanilla.
- Use to frost cupcakes or layer cake.