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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Ingredients:
1 cup(s) butter softened |
1 1/4 cup(s) sugar |
1/8 teaspoon(s) pink paste food coloring |
3 eggs |
1 teaspoon(s) vanilla extract |
2 1/2 cup(s) all-purpose flour |
1 1/2 teaspoon(s) baking powder |
1/4 teaspoon(s) baking soda |
1/4 teaspoon(s) salt |
1 cup(s) buttermilk |
1/2 cup(s) white baking chips |
1 tablespoon(s) heavy cream |
butter |
pink course 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 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 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.
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