Pink Velvet Cupcakes: An Easy Weekend Baking Treat

A Weekend Bake Worth Sharing

Some weekends call for something sweet, pink, and just a little bit celebratory. These pink velvet cupcakes are soft, buttery, and crowned with swirls of cream frosting — easy enough for beginners, pretty enough for guests.

Ingredients (makes 12)

For the cupcakes:

• 1½ cups all-purpose flour
• 1 cup sugar
• ½ cup unsalted butter, softened
• 2 eggs, room temperature
• ½ cup buttermilk
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tsp baking soda + 1 tsp vinegar
• Pink gel food coloring
• ¼ tsp salt

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Method

1. Preheat oven to 175°C (350°F). Line a muffin tin with 12 paper cases.

2. Whisk flour, cocoa, baking soda, and salt in a bowl.

3. In another bowl, cream butter and sugar until pale and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla.

4. Add dry ingredients in three parts, alternating with buttermilk. Stir in pink coloring until you love the shade.

5. Quickly fold in the vinegar — you’ll see light fizzing; that’s what makes them velvety. Fill cases two-thirds full.

6. Bake 18–20 minutes, until a toothpick comes out clean. Cool completely before frosting.

7. Beat frosting ingredients until smooth and fluffy. Pipe generous swirls on each cooled cupcake.

Tips

• Gel coloring gives vibrant pink without thinning the batter
• Don’t overmix once flour goes in — that’s the secret to softness
• Unfrosted cupcakes keep 2 days in an airtight tin; frosted, refrigerate and bring to room temp before serving

Serve with tea, share with someone you like, and save one for yourself.