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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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My daughter loves all things girly and pink, so this recipe was perfect for her birthday. Oddly enough, my teenage son (who's not a fan of pink) devours these cupcakes, too! 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 king arthur unbleached 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. Yield: 2 dozen.
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