Glazed Pink Velvet Cupcakes

Dainty, glazed pink velvet cupcakes are just right for tea parties, baby showers, and bridal showers but don’t wait for a special occasion to make them. Flavored with white chocolate and almond, they have a velvety texture and an unforgettable taste.

Several years ago I created a pink velvet cake that I thought was to-die-for. I’ve made it as a layer cake but had never made it in an individual size until this past weekend — and I was blown away. I made a few tweaks to the original and baked them in cannelle pans. I have to tell you that I adore these cannelle pans! My husband got them for me for Christmas last year and I have used them for cupcakes and muffins several times. One of these days I’ll use them for cannelles!

Anyway, the cupcake comes out with a small, round indentation on top that is perfect for filling with jam or ganache. Add a quick glaze and you’re good to go — no need for frosting because it would just cover up the cuteness! I think that these would be so perfect for baby showers. You could easily switch the pink food coloring for blue, or mint green, or yellow. I’d probably use a white chocolate ganache in the top if I used a different color though.

When the kids were younger and I homeschooled we used to have tea in the afternoon. At about 2:30 we’d put up whatever we were working on, sit at the table, and listen to classical music while we talked about a variety of things. Money was tight but I’d buy several different loose leaf teas so that the kids could experience different flavors and wouldn’t immediately associate the word tea with little bags of pekoe. We’d have some small snack, as fancy as I had time for and I’d usually have one of them help me prepare the food and tea. It was great one on one time. We practiced our best manners, too. To this day my kids love all kinds of tea and it’s a fond memory for all of us. It’s one of those things that I just can’t make time for anymore and I miss it so much.

Whether you are making these for a special tea party or for after-school snacks, the glazed pink velvet cupcakes are sure to be a hit. They are almost too pretty to eat — almost!

The following is an affiliate link. If you click on it and buy something I will get a small commission that helps to keep the blog up and running smoothly. Thanks so much for being a part of Restless Chipotle!

These small cannelle molds are made of silicone and the cakes slip right out so easily you won’t believe it. I love mine and I use them for a variety of muffins and cakes. You can get them on Amazon –

Silicone Mold Muffin Jelly Cake Baking Pan 8-cavity 2.5inch Height 2inch Dia. Canelles Mold

The recipe makes 16 Cannelle shapes cakes or about 12 cupcakes. If you make regular cupcakes a cream cheese frosting is really good.

5 from 5 votes

Glazed Pink Velvet Cupcakes

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Pretty pink velvet cupcakes are baked in cannelle pans, glazed with white chocolate and finished with a spoonfull of strawberry rhubarb jam.

Course Dessert

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 16

Author Marye Audet-White

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Ingredients

• Cake
• 8 ounces imported white chocolate, , chopped fine
• 1/4 cup heavy cream
• 21/4 cups all purpose flour
• 21/4 teaspoons baking powder
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, , room temperature
• 11/3 cups sugar
• 4 large eggs
• 1 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup buttermilk
• Rose or pink gel food coloring

For Glaze

• 4 ounces white chocolate, , chopped
• 2 tablespoons heavy cream
• 1/3 cup Strawberry Rhubarb jam

Instructions

Cake

• Preheat the oven to 375F
• Bring 1/4 cup cream to a simmer and add the white chocolate.
• Remove from heat and stir until smooth. Set aside
• Sift dry ingredients together and set aside.
• Beat the softened butter until fluffy.
• Add sugar slowly, beating on high.
• Add eggs, one at a time.
• Add extracts and coloring and beat until the color is consistent throughout the batter.
• Add the flour mixture in thirds, alternating with the buttermilk.
• Stir in the melted chocolate mixture.
• Divide between pans and bake for 12 minutes or until the top springs back when lightly touched.
• Cool in pans for 5 minutes and then turn out of the pans to finish cooling

Glaze

• Heat the cream and the white chocolate together, stirring constantly until melted.
• Drizzle over the tops of the cooled cupcakes.
• Add a teaspoon of jam to the indentation of each cake.

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