
BY BRITTANY CLINE (’16)
Since Valentine’s Day is on Saturday, I decided to take a recipe from tasteofhome.com for pink velvet cupcakes!
Ingredients (makes 2 dozen)
1 cup of butter
1 ¼ cups of sugar
1/8 teaspoon of pink paste food coloring
3 eggs
1 teaspoon of vanilla extract
2 ½ cups of all-purpose flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of buttermilk
White Chocolate Ganache:
2 cups of white chocolate baking chips
½ cup of heavy whipping cream
1 tablespoon of butter
Pink coarse sugar and pink sugar pearls
Procedure:
In a large bowl, cream the butter, sugar and food coloring until light and fluffy
Add the eggs one at a time, beating well after each addition
Beat in the vanilla. Combine the flour, baking powder, baking soda and salt
Add to the creamed mixture alternately with buttermilk
Fill lined muffin cups 2/3 full
Bake at 350 degrees for 23-27 minutes or until a toothpick inserted near the center comes out clean
Cool for 10 minutes
For the White Chocolate Ganache:
Place the white chocolate chips in a small bowl
In a small saucepan, bring the cream to a boil
Pour over the chips and whisk until smooth
Stir in the butter
Chill for 30 minutes
Beat on high for 2-3 minutes, or until soft peaks form
Frost the cupcakes and roll the edges of the cupcakes with coarse sugar
Decorate with the sugar pearls and store in the refrigerator
Enjoy!
My Thoughts:
The cupcakes were perfect! They had a really good flavor and the perfect consistency. The icing was really sweet and went well with the pink velvet. I honestly would not change a thing about the recipe! With the icing though, I would chill it for at least a half an hour so it isn’t runny.
Happy Valentine’s Day!