Name: Pink Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 cup butter, softened -; 1-1/4 cups sugar -; 1/8 teaspoon pink paste food coloring -; 3 large eggs, room temperature -; 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 -; 1/2 cup heavy whipping cream -; 1 tablespoon butter -; Pink coarse sugar and sugar pearls -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pink Cupcakes

1. 1 cup butter, softened -

2. 1-1/4 cups sugar -

3. 1/8 teaspoon pink paste food coloring -

4. 3 large eggs, room temperature -

5. 1 teaspoon vanilla extract -

6. 2-1/2 cups all-purpose flour -

7. 1-1/2 teaspoons baking powder -

8. 1/4 teaspoon baking soda -

9. 1/4 teaspoon salt -

10. 1 cup buttermilk -

11. WHITE CHOCOLATE GANACHE: -

12. 2 cups white baking chips -

13. 1/2 cup heavy whipping cream -

14. 1 tablespoon butter -

15. Pink coarse sugar and sugar pearls -

How to cook deliciously - Pink Cupcakes

1. Stage

Preheat the oven to 350°F. In a large bowl, cream the butter, sugar and food coloring until the mixture is light and fluffy, for five to seven minutes. Add the eggs one at a time and beat them well after each addition. Then beat in the vanilla.

2. Stage

Combine the flour, baking powder, baking soda and salt. Add these to the creamed mixture alternately with buttermilk, beating well after each addition.

3. Stage

Fill 24 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 23 to 27 minutes. Cool them for 10 minutes before removing from the pans to wire racks and cool completely.

4. Stage

Place the white chips in a small bowl. Heat the cream in a small saucepan until it just begins to boil. Pour the cream over the chips and whisk until smooth. Stir in the butter. Transfer the ganache frosting to a large bowl. Chill for 30 minutes, stirring once. Beat the ganache frosting on high speed until soft peaks form and it’s light and fluffy, two to three minutes. Frost the cupcakes and top the cupcakes with coarse sugar and sugar pearls. Store in the refrigerator until it’s time to enjoy them. Editor’s Tip: Chopped white baking chocolate—instead of chips—also works well in the frosting. For a super silky-smooth ganache, pour hot cream over the chocolate chips. Wait for a minute or two, then whisk.