Red Velvet Cupcakes with White Chocolate Ganache Frosting

🧂 Ingredients

• 1 cup Heavy Whipping Cream
• ⅛ tsp salt
• 1 tsp vanilla extract
• 24 oz White Chocolate Chips
• 2 ½ Cup Cake Flour

  or all-purpose flour
• ½ Cup Cocoa Powder

  Unsweetened
• 1 tsp Baking Soda
• ½ tsp Salt
• 4 Eggs
• 1 ½ Cup Yogurt
• 2 tsp Vanilla Extract
• 1 Cup Butter

  room temperature
• 2 Cups brown sugar
• 2 tsp Red Food Coloring
• Cooking spray oil
• Valentine's Day Sprinkles

Instructions

• 1 First, gather and measure out the ingredients with the measuring cup and spoons.
  Pour the white chocolate chips into a large heat-safe glass mixing bowl.
• 2 Next, pour the heavy whipping cream into a saucepan over medium heat.
  Occasionally stir the cream with a silicone spatula as it heats up.
• 3 Add in the vanilla extract and salt and stir to combine them all together while
  heating.
• 4 Heat the cream mixture on med-low and bring to a simmer but do not let it boil.
• 5 Then, remove the saucepan from the heat and pour the hot cream mixture over the
  white chocolate chips. Let it sit for a minute or 2 to make mixing easier.
• 6 Next, use a blending whisk to mix the white chocolate ganache thoroughly until
  it reaches a smooth consistency.
• 7 Cover the mixing bowl with plastic food wrap and let it chill in the
  refrigerator for 3 hours. Occasionally unwrap and mix the ganache frosting while
  it sets.
• 8 First, prepare and measure out the cupcake ingredients with the measuring cup
  and spoons. Preheat the oven to 350F.
• 9 Next, in a medium glass mixing bowl, combine the flour, baking soda, salt, and
  cocoa powder.
• 10 Mix the ingredients with a blending whisk.
• 11 Then, combine the eggs, yogurt, and vanilla in a separate mixing bowl.
• 12 Mix the ingredients with a clean blending whisk.
• 13 In a separate large mixing bowl, combine the softened butter and brown sugar.
• 14 Use a hand mixer to beat the butter and sugar together for 5 minutes, or until
  light and fluffy.
• 15 Then, pour the egg mixture into the large bowl of butter mixture.
• 16 Beat again until all the ingredients are completely combined.
• 17 Next, add half of the flour mixture into the big bowl of batter.
• 18 Beat the mixture until the dry ingredients are mixed in.
• 19 Add the remaining half of the dry ingredients into the batter bowl.
• 20 Beat again until all of the ingredients are completely mixed together.
• 21 Next, drop in the red food coloring.
• 22 Mix the batter again until the food coloring is evenly distributed and mixed in
  throughout all of the cupcake batter.
• 23 Then, grab the cupcake pans and the foil cupcake liners.
• 24 Line the cupcake pans with the cupcake liners.
• 25 Next, lightly spray each of the cupcake liners with cooking oil spray.
• 26 Use a dough scoop to fill the cupcake liners ¾ full with cupcake batter. Bake
  the cupcakes for 15-18 minutes, or until a toothpick inserted in the middle
  comes out clean.
• 27 After baking, let the cupcakes cool completely, about 1 hour, before frosting.
• 28 The white chocolate ganache should be completely chilled before whipping.
  Prepare a stand mixer with a whisk attachment.
• 29 Use the mixer to whisk the ganache frosting for about 10 minutes at high speed.
• 30 You know the whipped frosting is ready when it is fluffy in texture and forms
  stiff peaks on the whisk.
• 31 Then, prepare 2 piping bags with 2 metal jumbo piping tips.
• 32 Spoon the whipped frosting into the piping bags and then close off the bags with
  piping bag ties.
• 33 The whipped frosting is now ready to pipe!
• 34 First, grab the cupcakes, frosting, and Valentine sprinkles.
• 35 Pipe the white chocolate ganache frosting onto each of the red velvet cupcakes,
  then immediately decorate them with the sprinkles.
• 36 Finally, pack the decorated cupcakes into paper cupcake boxes, finish them off
  with some Homemade with Love Stickers, and send them off to your loved ones!

Nutrition Info