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Oct 16

Pink Velvet Cupcakes {for Two}

When I heard that Ashton over at Something Swanky was doing Pink Week in honor of Breast Cancer Awareness, I knew I wanted to participate. One, because I love pink. Two, because BCA is such an important thing. And three, because I love boobs. My own, I mean.

{Not that I don’t love yours. I just don’t love them that way.}

I think everyone you talk to knows someone who has had breast cancer. Breast cancer is like a tree – the farther you spread out your arms, the more branches you touch.

I’m lucky; the two women I know who have had breast cancer have had it; they are survivors. And I’m so thankful for it!

I know there are lots of causes out there. Cancer research in general, and the American Heart Association are two others that are near and dear to my heart. But, breast cancer is different. Just by being a woman we are susceptible to this horrible thing.

So, I think, just by making pink food, I can raise awareness. And you can too!

Because boobs are good. We need to save the ta-tas.

You all know I have a kind of dirty mind, right? So it’s with that in mind that I say I really wanted to decorate these jars in a different way. There are two of them and all.

But I thought that might bring some weird traffic to my blog. Not that writing boobs four times in one post won’t, but whatever.

These cupcakes are red velvet, made pink. But what I love about this recipe? Is that it only makes two. I took Bakerella’s red velvet cake recipe and did some math magic to it. And it spit out two cupcakes.

I guess being a math teacher pays off sometimes. Fractions and conversions were never my favorite in school, but somehow when I apply them to baking I have no problem. {See Ma?! The college paid off!}

So, red pink velvet cake, made for two. One for you and one for a girlfriend. Sit down, enjoy each others’ company and worship the ta-tas.

Pink Velvet Cupcakes {for Two}

Yield: 2 cupcakes

Ingredients:


  • 6 tablespoons + 2 teaspoons all-purpose flour

  • 5 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon cocoa powder

  • 1/8 teaspoon baking soda

  • pinch of salt

  • 4 tablespoons vegetable oil

  • 1/8 teaspoon vanilla extract

  • 1 egg

  • 1/2 teaspoon white wine vinegar

  • 1/4 - 1 teaspoon food coloring (pink/red/combination)

  • 4 tablespoons butter, softened

  • 4 ounces cream cheese, softened

  • 2 cups powdered sugar

  • 1/4 teaspoon vanilla extract


Directions:


  1. Preheat oven to 350°. Spray two half-pint wide mouth jars with cooking spray. Set on a small cookie sheet.

  2. Whisk together flour, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, egg, and vinegar. Add food coloring, 1/4 teaspoon at a time, until you get your desired color. (I used a combination of pink and red for these “pink velvet” cupcakes.)

  3. Divide evenly into two jars. Bake for 21-24 minutes, until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.

  4. To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.


Pink Velvet Cupcakes with two perfect servings!

Red Velvet Brownie Bites

Red Velvet Brownie Cups (11 of 11)

Red Velvet Cookie Cake

Red Velvet Cookie Cake (3 of 8)w

Red Velvet Cheesecake Cupcakes

red velvet cheesecake small

Thanks for reading!