Pink Velvet Cupcakes

This was a post from a blog I use to have before this one.  I'm going to re-post all my favorite past posts onto this blog before closing down my old blog.  Enjoy this favorite cupcake recipe. 

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.