Pink Velvet Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1 1/4 c. sugar
1/8 tsp. pink paste food coloring
3 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
GANACHE:
2 c. white baking chips
1/2 c. heavy whipping cream
1 Tbsp. butter
Pink coarse sugar and edible glitter

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 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 before removing 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.  Cut a small hole in the corner of a pastry or plastic bag; insert a #30 star tip.  Fill bag with frosting; frost cupcakes.  Sprinkle with coarse sugar and edible glitter.  Store in the refrigerator.

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