Pink Velvet Cupcakes
Taste of Home
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“My daughter loves all things 'girly' and pink, so this recipe was perfect for her birthday,” says Paulette Smith from Winston-Salem, North Carolina. “Oddly enough, my teenager son (who's not a fan of pink) devours these cupcakes, too!”
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
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 vanilla or white chips
- 1 tablespoon butter
- 1/2 cup heavy whipping cream
- Pink coarse sugar and edible glitter
Directions:
In a large mixing bowl, cream the butter, sugar and food coloring until 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.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large mixing bowl. Chill for 30 minutes, stirring once.
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. Beginning with the outer edge of each cupcake, pipe frosting in concentric circles, forming a peak in the center. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.