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1. Preheat oven to 350 F.
2. Line 24 regular cupcake or muffin tin cups with paper liners.
3. Add butter to mixing bowl and cream. Pour in white sugar, and food coloring. Blend until smooth.
4. While beating, add 3 eggs, one at a time.
5. Pour in vanilla extract.
6. Add flour, baking powder, baking soda, and salt to medium bowl.
7. Stir flour mixture into sugar mixture, alternating with buttermilk.
8. Fill each cupcake liners 2/3 full
9. Bake 23-27 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove cupcake pan from oven. Cool 6-8 minutes. Transfer cupcakes to wire rack to finish cooking.
White Chocolate Ganache:
1. While cupcakes bake, melt the vanilla or white chocolate chips with butter and heavy whipping cream in heavy saucepan over low heat.
2. Stir until smooth.
3. Transfer to a large mixing bowl. Chill 30 minutes.
4. Beat on high for 2-3 minutes or until soft peaks form and the frosting is light and fluffy.
To Decorate:
1. Cut small hole in pastry or plastic bag.
2. Insert #30 star tip.
3. Fill pastry bag with frosting.
4. Frost cupcakes and sprinkle with pink coarse sugar and edible glitter.
5. Store in the refrigerator.
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