Pink Velvet Cupcakes

• 1 cup butter, softenend
• 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 (I used 1 cup milk plus 1 tablespoon of vinegar)
• White Chocolate Ganache
• 2 cups white chocolate chips
• 1 tablespoon butter
• 1/2 cup heavy whipping cream
• pink coarse sugar and edible glitter

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 two-thirds full. Bake at 350 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
4. Beat on high 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 #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
5. Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).

butter, sugar, pink paste food coloring, eggs, vanilla, flour, baking powder, baking soda, salt, buttermilk, white chocolate ganache, white chocolate chips, butter, heavy whipping cream, sugar

Taken from www.food.com/recipe/pink-velvet-cupcakes-467333 (may not work)