Pink Velvet Cupcakes

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 soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk

In a large bowl, cream the butter, sugar & food coloring until light & fluffy. Add eggs, one at a time, beating well after each addition Beat in vanilla. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk beating well after each addition
Fill paper-lined muffin cups 2/3's full. Bake at 350 for 23-27 minutes or until a toothpick inserted near the center comes clean.
Cool for 10 minutes before removing from pan to wire racks to cool completely.

Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream to a boil. Pour over cips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3 minutes or until soft peaks form and frosting is light & fluffy. Call 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 & edible glitter.
Store in the refrigerator.
Yield: 2 dozen.

Number of Servings: 24

Recipe submitted by SparkPeople user GINGERTATE0706.