Valentine’s Day is once again upon us, the season of everything pink and red and white, the colors of Love. Suddenly the stores are overflowing with red and pink roses and heart-shaped boxes full of chocolates. Entire aisles of greeting cards are devoted to stacks and stacks of sparkly, beribboned, pink and red declarations of love.
We even bake in pink and red. Pinterest is overflowing with photos of Red Velvet cupcakes, Red Velvet Whoopie Pies, Red Velvet Cheesecake, even Red Velvet brownies! Well I have a confession. I don’t like Red Velvet. In fact, the one thing I don’t love this time of year is making Red Velvet cupcakes. My reason is valid; after years and years of trial and error, and more bottles of red food coloring than I can count, I have yet to find the perfect Red Velvet Cupcake recipe (if you’ve found one, please send the link my way!) They are either too dry, too gummy, too RED! And if that isn’t bad enough, I’ve searched in vain for a good pipe-able cream cheese frosting. Sure, there are plenty of recipes out there for tasty cream cheese frosting, but good luck finding one that still holds it shape once it’s been piped out of a pastry bag. But my luck, it seems, has changed…this year I decided to try the kinder, gentler version of Red Velvet.
I introduce to you the Pink Velvet Cupcake!
I originally found a recipe on Pinterest, but as I was shopping the baking aisle, a saw that Duncan Hines had a Pink Velvet cake mix. I don’t know about you, but on Valentine’s Day, there are a whole lot of other things I’d rather be doing than making cupcakes from scratch. So box mix it was. I added some pretty pink Sweet Revenge strawberry liqueur, topped it with the best pipe-able cream cheese frosting (thank you Lori @ RecipeGirl.com!) and voila!
The b.u.i. cupcake version of the Pink Velvet Cupcake!
Talk about some lovin’ from the oven!
PINK VELVET CUPCAKES
Makes 18 – 24 cupcakes
1 package Duncan Hines Pink Velvet cake mix
1 stick butter – room temperature
3 eggs, room temperature
2/3 cup Sweet Revenge liqueur
Preheat oven to 325 degrees. Line cupcake tins with paper liners.
Combine cake mix, butter, eggs and Sweet Revenge in a large mixing bowl at low-speed until moistened – about 30 seconds. Scrape sides of bowl.
Beat at medium speed for about 2 minutes. Batter will be thick.
Fill cupcake tins 1/2 to 2/3 full.
Bake for 18-21 minutes or until toothpick comes out clean.
Remove to wire racks to cool thoroughly.
CREAM CHEESE FROSTING
Original recipe found here by Recipe Girl
2 – 8 oz packages cream cheese, room temperature
1 stick butter, room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
Pink and red jimmies and sprinkles
In large bowl of electric mixer, beat together cream cheese and butter until creamy and well blended.
Add in vanilla and mix to combine.
Add powdered sugar and mix on low until combined, then at medium/high-speed until thoroughly mixed. Add more sugar or a splash of milk until desired consistency is reached.
Frost and decorate as desired.