Pink Velvet Cupcakes with White Chocolate Frosting- Bites of Love

With all of the chocolate recipes floating around the blog recently, a non-chocolate recipe is a welcome sight, right, Christiane?  The cake is Pink Velvet Cake.  You've hear of Red Velvet Cake, well this is the little sister of the Red Velvet Cake, The Pink Velvet Cake has all of the moist, yummy flavor of the Red Velvet Cake, just not all of the color. This cake is pink however, very pink. Pinker than I wanted.  I forgot when I was adding the pink food coloring that it was Wilton paste color in the little jars, and not gel color.  I wanted more of a more subtle pink, and what I got was a bubble gum pink, perfect for a Princess birthday party. On the positive side, however, It would be just the color for the Susan G Komen Walk for the Cure or any other breast cancer fund raising activities, or a very pink Valentine treat!

I made the Pink Velvet Cake into the cute Mini Cupcakes, which are just perfect little "Bites of Love", when you just want a little bit of sweetness. These would be fun to make with your kids, and just add more sprinkles:) Enjoy!

Pink Velvet Mini Cupcakes Adapted from Taste of Home

Ingredients  about 16 mini cupakes

• 1/2 cup butter, softened
• 3/4 cups sugar
• 1/8 teaspoon pink paste or gel food coloring
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2cup buttermilk

Directions

In a large bowl, cream the butter, sugar and food coloring until
light and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine the flour, baking powder, baking
soda and salt; add to creamed mixture alternately with buttermilk
beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for
12-15 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.


White Chocolate Frosting

3/4 cup white baking chips, or white chocolate, chopped
1/4 cup heavy whipping cream
8 tablespoon butter, in pieces
1 c powdered sugar

Directions

Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes until chocolate is almost melted, stirring halfway through heating time. Or you can use, the double boiler method. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy. May need to add more sugar or cream, till desired consistency.  Pipe or frost cupcakes.  Add sprinkles, if desired.

I am linking up the recipe to Brandie@ The Country Cook's Weekend Potluck#4
Go and say Hi to Brandie, and check out all of the wonderful Recipes,  My Coconut Cream Pie is one of the featured recipes! Yahoo!

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I have also linked up this recipe To Sweets for Saturday! Go say Hi! to Lisa and check out all of the other sweets!