pink velvet cupcakes by clausem
Pink Velvet Cupcakes
1 box white cake mix
3.4 ounce box white chocolate instant pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup whole milk
1 teaspoon pure vanilla extract
Gel food coloring, pink
Preheat oven to 350 degrees.
Prepare cupcake tins with liners.
Sift cake mix and pudding mix into the bowl of a stand mixer.
Add remaining ingredients, except gel color, combine until smooth.
Add a few drops of color and stir until incorporated.
Repeat until desired color is achieved.
Fill cupcake liners 2/3 full. Bake 15 to 20 minutes, or until they spring back to the touch.
Cool completely before frosting.
Would love to give this a go but I don't and never have used a cake mix. What's the alternative please. Thanks
I would think your favorite white cake recipe would do. My white cake already uses sour cream and vanilla, so I just exchanged the water for milk and added the pudding mix.
I don't use box cake mix either. If you have your own white cake recipe, I would use that, and maybe even try using white chocolate instead of the white chocolate pudding mix, just to keep it a scratch recipe. When I make "velvet" cakes, I modify my red velvet recipe just to keep it the "velvet" cake category. .
I would just follow the typical red velvet recipe and just use the pink food coloring
What type of frosting?
How many cupcakes does this make?
@ashea: I am not sure if that'll work (in terms of color) as typical RV recipe always have some amount of cocoa powder in it, so you'll probably not get pink as the end result? Safer to start with a white cake recipe and tweak from there as above commenters suggested.
i am a serious baker and i do a lot of cupcakes and wedding cakes. a lot of red velvet...i made this recipe twice there has to be something wrong with this formula. my oven has been calibrated so i know the temp is right. the first time i baked at 350 for 20 min. they were starting to look dark on the outside, but they never cooked on the inside...just a semi gooey mess. the next batch i baked at 325 for 30 min. same result. like others, i do not use cake mixes but thought i would make this recipe as is, then adjust for my regular white cake recipe as i have done with many cake mix recipes with great success. is there a typo in the recipe? it doesn't appear to have any serious flaws...perhaps too many eggs? am very disappointed as i thought for spring this would be a great wedding cake. any ideas out there?
scopegirl,
Try it with 1/3 cup of oil instead of 1 cup. I am going back through the recipe, it may be an error. I'll update it if it is incorrect.
Leanne
I think the oil and the milk need to be swapped...1 cup milk and 1/2 oil. IMO
What type of frosting are folks using? cream cheese like traditional RV?
I had the SAME issue. I made this recipe following every ingredient and step and it was gooey going in and gooey coming out of the oven. This recipe made 24 cupcakes that went straight to the trash :(.
Hi, Your recipe is short 1 cup of AP flour. You are basically using the standard doctored cake mix recipe...1 box mix, 1 cup AP flour, 1 Cup Sugar, 4 Eggs, 1 cup sour cream, 1/2 cup oil, vanilla and salt..it works every time..
Yes, that recipe is written wrong. There is no way you can have 1C sour cream and 1C oil for 1 cake mix.
My suggestion for those that can't bear to use a boxed mix, find another cake to make. This is the recipe for this cake you will have to get over it, if you want to make it. Use cakewizzards revision....apparently the author does not want to revise.
The adjective Velvet does not have to be exclusive to one recipe..... and yes to cream cheese frosting any time you want a superior cake. What does IMO mean?