Olivia Red Velvet Cupcakes

Olivia Red Velvet Cupcakes

Cupcakes are Olivia's favorite food, and they're sure to be your child's favorite, too. We've added a few of Olivia's features to make these red velvet cupcakes pretty in pink!

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Olivia Red Velvet Cupcakes
More for Parents
This recipe is best suited for parents to make on their own or with minimal help from kids.
Allergy Alert
This recipe contains one or more of the following common food allergens: dairy, nuts, soy, wheat, or eggs.
Party Snacks
Try this recipe at your child's next party. Double the ingredients or divide them in half, depending on the size of your celebration.

Servings: 24

Prep Time: 60 min.

Cook Time: 17 min.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tbsp. Dutch cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 bottle (1 oz.) red food coloring
  • 1 tsp. white vinegar
  • 1 tsp. baking soda
  • 1 1/2 cups pink candy melts (like Wilton® Candy Melts® available at party supplies stores)
  • 1 can (16 oz.) vanilla frosting
  • Red food coloring
  • 1 tube chocolate or brown decorating frosting

Supplies

  • Muffin pans (for 24 cupcakes)
  • 24 cupcake liners
  • Olivia Cupcake Templates
  • Wax paper

Directions

  1. Step 1

    Preheat the oven to 350°F. Line 24 muffin cups with paper liners.

  2. Step 2

    Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Beat the butter and the sugar in another bowl with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition until well blended.

  3. Step 3

    Combine the buttermilk and the food coloring in a measuring cup. Add the flour mixture to the butter and egg mixture, alternating with the buttermilk, starting and ending with the flour mixture. Combine the vinegar and the baking soda in a small bowl and immediately stir into the batter until well blended.

  4. Step 4

    Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center comes out clean, 12 to 17 minutes. Transfer to a wire rack and cool completely.

  5. Step 5

    Meanwhile, melt the pink candy melts in a medium bowl until smooth, about 45 seconds. Spoon into a resealable bag. Place the ears and nose template on a sheet pan topped with a piece of wax paper. Snip a very small corner from the bag with the melted chocolate. Pipe outlines of the ears and nose and fill in with more chocolate. Repeat to make 24 sets of ears and 24 noses. Reheat the chocolate if it becomes too thick. Place the chocolate pieces into the refrigerator until set, about 5 minutes.

  6. Step 6

    Tint the vanilla frosting a light pink with the red food coloring. Remove 1/3 cup of the frosting and tint it a darker pink with the red food coloring. Spoon the darker pink frosting into a resealable bag. Spread the light pink frosting on top of the cupcakes and make smooth.

  7. Step 7

    Peel the chocolate pieces from the wax paper and insert the ears into the sides of the cupcakes. Add the nose in the center. Snip a very small corner from the bag with the darker pink frosting and pipe outlines on the ears and the nose and pipe the mouth on top of the cupcakes. Pipe the chocolate frosting for the nostrils and the eyes.

Nurtition Facts

  • Calories: 312
  • Total Fat: 13g
  • Saturated Fat: 10g
  • Trans Fat: 1g
  • Cholesterol: 33mg
  • Sodium: 157mg
  • Total Carbs: 46g
  • Fiber: 1g
  • Sugar: 37g
  • Protein: 3g
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