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Glazed Pink Velvet Cupcakes
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
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
16
Calories
Author
Marye Audet-White
Ingredients
Cake
8
ounces
imported white chocolate
, chopped fine
¼
cup
heavy
cream
21/4
cups
all purpose flour
21/4
teaspoons
baking powder
¼
teaspoon
salt
10
tablespoons
unsalted butter
, room temperature
11/3
cups
sugar
4
large eggs
1
teaspoons
vanilla extract
¼
teaspoon
almond extract
1
cup
buttermilk
Rose or pink gel food coloring
For Glaze
4
ounces
white chocolate
, chopped
2
tablespoons
heavy
cream
⅓
cup
Strawberry Rhubarb jam
Instructions
Cake
Preheat the oven to 375F
Bring ¼ 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.