Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Pink Velvet Cupcakes cont.

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; frost cupcakes. Sprinkle with coarse sugar and
edible glitter. Store in the refrigerator.

Yield: 2 dozen.