The Ultimate Pink Velvet Cupcakes

EVERYBODY LOVES RED VELVET CUPCAKES! Yes, it’s true. The soft spongy cake with the cream cheese frosting is all people talk about nowadays. The best one is available at Pooja Dhingra’s Le 15 Patisserie. I remember eating a giant wedge (yes, wedge) of the Red Velvet Cake from Le 15. It tasted so good that I am salivating while writing this sentence right now. Here’s what people had to say when I asked them why they love them?




For those who don’t know this, Red Velvet Cake is a buttermilk sponge cake with just a little bit of cocoa added to it. For the red colour, you add red food colouring or beetroot juice. Exactly a year ago, I made Red Velvet Cupcakes for my Christmas Eve Bake Sale at Gostana. People loved it!

Having made Red Velvet Cupcakes, I wanted to try out something new. With fresh strawberries now available in the market, I made these beautiful, soft, spongy Pink Velvet Cupcakes.

I did some research before making it because I wanted to be sure about the ingredients. So, I came across this blog (The Alchemist) and found a great recipe. I just tweaked the amount of strawberry puree and made a different frosting for the cupcake. These cupcakes aren’t too sweet so the sweet frosting goes well with it.

So, I’d like to add this to my list of Christmas Special Recipes. Presenting, the Ultimate Pink Velvet Cupcakes!

The Ultimate Pink Velvet Cupcake
The Ultimate Pink Velvet Cupcake


Pink Velvet Cupcakes

Makes 16 cupcakes. The recipe can be easily doubled


For Cupcakes

2 cup pureed strawberries (fresh or previously frozen strawberries pureed in a food processor or blender)

1 1/2 cups flour

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup or 113 g  Nutralite butter, room temperature

1 cup (200 g.) castor sugar

2 eggs

1 tsp vanilla extract

1/4 cup  curd

Pink food coloring

For Frosting:

Castor sugar – 1 cup

White unsalted butter – 250 g

Pink food coloring



Reduce the strawberry puree in a small saucepan and cook it on a low flame for 10-15 minutes stirring frequently until reduced to 1 1/14 cups. Measure it using a cup or just by eye. It will get darker and thicker as it reduces. Cool the puree before using it.
Preheat oven to 180 degrees Celsius. In a medium bowl, sift together the flour, baking soda, baking powder and salt, set aside.

Using an electric mixer, cream the butter till fluffy. Add the sugar and cream it together till light and fluffy. Add the eggs one at a time, blending after each addition.

Mix the curd and vanilla extract into the reduced strawberry puree. Add half of the strawberry mixture and blend, then add half of the flour mixture and mix, then the other half of the strawberry mixture, and mix again, then add the remaining flour mixture. Blend well. Now add the pink food coloring and mix. Add a little at a time until the desired hue is reached. If you don’t add the pink color the cupcakes will be a little grayish.

Bake in preheated oven till a toothpick comes out clean, about 20-22 minutes.
When cupcakes are finished baking, cool on wire racks until cooled.

Meanwhile, start the frosting. Whisk the butter using an electric mixer until creamy. Add sugar slowly and continue to whisk. Taste it to see how sweet you want it. Once it is ready, add the pink food colouring to it. Add it to a piping bag and frost the cooled cupcakes with the icing. Sprinkle with some pink pearl sprinkles. Enjoy!


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