Eggless Pink Velvet Cupcakes with Cream Cheese Frosting
If you are a fan of red velvet cupcakes, then you will instantly fall in love with the pink version of them. And that cream cheese frosting! If that’s not heaven, then I don’t know what is!
So, the inception of this Pink Velvet Cupcake, came about when I was planning my daughter’s 6th birthday party which we decided would be Princess Tea Party themed. I usually make cupcakes for all my daughter’s birthday parties, and this year I needed one to tie in beautifully with the theme. And what’s more princess-y than pink? NOTHING! So Pink velvet cupcakes were born.
So now I’m ready to make these cupcakes, when it occurs to me that her birthday usually falls close to Divali in Trinidad, and therefore there are lots of people who abstain from eggs and meat. So I also needed them to be eggless! I tested 2 recipes before settling on this one which uses oil, yogurt and buttermilk. These ingredients promote an intense moist texture! I just love them! And I would never opt for the egg version again.
Tips for making these cupcakes:
Make sure and spoon your flour into your measuring cup when measuring.
The vanilla greek yogurt is ideal for this, but if you cannot get it, then use the plain yogurt, with an extra teaspoon of vanilla extract.
The zest of the orange is best in this recipe, but if you do not have that then use 1/2 teaspoon orange extract.
You can add as much or as little food colouring for the shade of pink which you want.
Gently fold your dry ingredients into your wet ingredients. This will guarantee a cake with a tender crumb.
I love using a medium ice cream scoop to fill cupcake liners because this ensures that all are around the same height. It’s also much easier to use this rather than using a spoon; it's less messy.
Allow the cupcakes to cool completely before frosting.
Cream cheese frosting is not as sturdy as buttercream, therefore it may not hold up in the hot weather for long. I usually frost them and place them in the fridge. When I’m ready to serve them, I remove from the fridge about 10-15 minutes before.
Yield : 12 cupcakes
Ingredients
For the cupcakes:
1 1/4 cups spooned flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup oil- vegetable or canola
1/2 cup granulated sugar
1/2 cup vanilla flavoured Greek yogurt
1/2 cup buttermilk
1 teaspoon light pink liquid food colouring. If you are using gel, then 2-3 drops will do.
1/4 teaspoon baking soda
1 teaspoon vinegar
For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
Method:
Preheat your oven to 350 degF. Line your cupcake pan with cupcake liners and spray them with a little non-stick cooking spray.
Make the cakes: Mix flour, baking powder, salt and zest in a bowl and set aside. Mix yogurt, buttermilk, oil, sugar and food colouring until thoroughly combined. If you are using orange extract, then add this too. Add the dry ingredients to the wet and fold until just combined. In a small bowl, mix the baking soda and vinegar until fizzy and add the batter. Mix for about 10 seconds max! Divide amongst cupcake liners and bake for about 12-15 minutes or until a toothpick comes out clean when inserted in the center of a cupcake.
Make the Frosting: When the cupcakes have cooled, make the frosting. Using an electric mixer, beat the cream cheese and butter until combined. Reduce your speed to low and slowly add the powdered sugar. Add the vanilla, increase speed to medium and beat until fluffy.
Frost your cupcakes and enjoy! If you have any remaining frosting, refrigerate up until 1 month and use as desired.
