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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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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 white baking 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.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
5. Fill paper-lined muffin cups two-thirds full.
6. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth.
9. Transfer to a large bowl.
10. Chill for 30 minutes, stirring once.
11. Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy.
12. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip.
13. Fill bag with frosting; frost cupcakes.
14. Sprinkle with coarse sugar and edible glitter.
15. Store in the refrigerator.
16. Yield: 2 dozen.
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