Pink Velvet Cupcakes 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pink Velvet Cupcakes cont. 1/2 cup heavy whipping cream Pink coarse sugar and edible glitter 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Pink Velvet Cupcakes 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; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008