This cupcake is adapted from the Taste of Home magazine. It is basically a yellow cake recipe that is dyed pink using the Wilton Pink Gel Dye. These are topped with a whipped white chocolate ganache and pink pearls.
~Recipe~
INGREDIENTS:
1 cup butter, softened
1-1/4 cup Sugar
1/8 tsp. pink paste food coloring – use a pink gel…like Wilton’s brand
3 Eggs
1 tsp. Vanilla
2-1/2 cup flour
1-1/2 tsp. Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 cup Buttermilk
WHITE CHOCOLATE GANACHE:
1 package white chocolate baking chips (2 cups)
1 TBSP. Butter
1/2 cup Heavy Whipping Cream
Pink coarse sugar, edible glitter, or sprinkles
Pink pearls-edible
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 2/3 full.
3. 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.
4. In a heavy saucepan melt the white chocolate chips and butter with cream over low heat. Stir until smooth. Transfer to a large bowl (use the bowl you set aside earlier to save dishes). Chill for 30 minutes; stirring once. Make sure it gets nice and cold. I even put it in the freezer for a couple of minutes.
5. Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost the cupcakes...I just used a regular knife to get a rough finish. It was a nice texture contrast when compared to the smooth pink pearls. Sprinkle the edges with coarse sugar and top with pink pearls.
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