Pink Velvet Cupcakes

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Pink Velvet Cupcakes

Thursday, May 1, 2014




My sister loves all things "girly" and pink, so this recipe was perfect for her birthday. Oddly enough, my brother (who's not a fan of pink) devours these cupcakes, too!

Pink Velvet Cupcakes

Yield: 2 dozen

Ingredients:
  • 1 cup butter, softened
  • 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
   WHITE CHOCOLATE GANACHE:
  • 2 cups white baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • Pink coarse sugar and sugar pearls

Directions:
  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. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
  4. Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Roll edges of cupcakes with coarse sugar; decorate with sugar pearls. Store in the refrigerator.