Pink Velvet Cupcakes

Ingredients

• 1 cup butter, softened
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• 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
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
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  Affordable, Fresh, Cream Butter

  Daily Chef^™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite.

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• Pink coarse sugar and sugar pearls

Directions

• 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.
• 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.
• 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.
• Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Roll edges of cupcakes with coarse sugar; decorate with sugar pearls. Store in the refrigerator. Yield: 2 dozen.