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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I made the recipe for yellow cupcakes which is at the end. I didn't do the ganache. Ingredients:
1 cup butter, softenend |
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 (i used 1 cup milk plus 1 tablespoon of vinegar) |
2 cups white chocolate chips |
1 tablespoon butter |
1/2 cup heavy whipping cream |
pink coarse sugar and edible glitter |
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 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
4. 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.
5. Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).
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