My prettiest and pinkest sprinkle encrusted Pink Velvet White Chocolate Cupcakes are the PUUUURRRRRFECT bake to help you say Happy Valentines Day💗 And even better if you’re not celebrating Valentines Day this year, more to munch for oneself😋
These cuties are also great for birthdays and or any celebration that requires some colourful confetti sprinkles.
This is a super simple bake, and also ridiculously quick to pull off.
The white chocolate buttercream that tops my pink velvet vanilla sponge is to dieeee for, although can be slightly sickly after 2 or 3 tray’s full… As always I used my favourite vanilla sponge base using the BEST recipe from Hummingbird Bakery. The softest, squidgiest sponge that tastes beautiful, and added some cocoa powder.
This recipe makes 12 cupcakes. Enjoy, and do post below any questions 🙂 ❤
- 240g plain flour
- 280g caster sugar
- 3 tsp. baking powder
- 1 + 1/2 tbsp. cocoa powder
- a pinch of salt
- 80g unsalted butter, at room temperature
- 240ml whole milk
- 2 eggs
- 1 tsp. vanilla extract
- pink food colouring – gel works best
- 150g butter, room temperature
- 200g white chocolate, melted
- 200g icing sugar
- 3 tsbp. milk
- 1 tspb. vanilla extract
- HELLA HUNDREDS & THOUSANDS
- Pre-heat your oven to 170°C, and line a muffin tin with muffin cases.
- Place your flour, sugar, baking powder, salt and butter in a freestanding electric mixer, or in a bowl with an electric whisk ready.
- On a slow speed beat everything together until you get a sandy consistency.
- Pour in half of your milk into the bowl and beat until incorporated.
- Mix together your eggs, the remaining milk and vanilla in a separate bowl until consistent, and then pour this into your cake batter.
- Add in your pink food colouring – with a gel I tend to work in a blob on the end of a tooth pick, until I get the colour I like. With a liquid add in 3-4 drops, but remember the colour will get lighter on baking!
- Beat everything together on a medium speed for a minute or two until fully combined.
- Spread equal across your cases, filling roughly 2/3 full, and pop into the oven.
- Bake for 20–25 minutes, until the sponge bounces back when touched.
- Place on a cooling rack and leave to one side to cool completely.
- Whilst your cakes cool, melt your white chocolate – you can do this carefully in a microwave, stirring every 20-30 seconds on a medium setting. Set to one side.
- Next, pop your softened/ room temperature butter into a large bowl.
- Sift in half of your icing sugar, and beat until incorporated.
- Sift in the remaining icing sugar along with your vanilla and milk, until smooth.
- Pour in your melted white chocolate, and beat once more until the most irresistible silky buttercream is formed.
- Place your buttercream into a piping bag fitted with a round nozzle, and pipe in circles onto your cupcakes – I start in the centre of the cake, and swirl outwards whilst piping continually.
- Finally it’s time to decorate, WOO. Mix together your favourite sprinkles and hundreds and thousands.
- Place the sprinkle mix in one of your palms. Take a cupcake and tilt on its side, whilst pressing the sprinkles gently onto the edges of the buttercream.
- EAT EAT EAT, and give to all the people you love ❤
HAPPY VALENTINES DAY, Sofia xoxoxoxoxox ❤ ❤ ❤ 🙂
Hi. The hundreds and thousands seems different from the local supermarket in UK, would you be able to share where you got it from? And what’s the brand name? Thanks
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I liked the explained so liked your post, but I think your recipe would have gained more likes, as the recipe is a must to try, well decorated, superb clicked pics & well-explained recipe, I must rate 100 out of 100.