Pink Velvet Cupcakes

15 ingredients
5 steps

Ingredients

  • 1 cup butter, softenend
  • 1 1/4 cups sugar
  • 1/8 teaspoon pink paste food coloring
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (I used 1 cup milk plus 1 tablespoon of vinegar)
  • White Chocolate Ganache
  • 2 cups white chocolate chips
  • 1 tablespoon butter
  • 1/2 cup heavy whipping cream
  • pink coarse sugar and edible glitter

Directions

  1. 1
    In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. 2
    Fill paper-lined muffin cups two-thirds full. Bake at 350 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. 3
    Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
  4. 4
    Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
  5. 5
    Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).

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