Pink Velvet Cupcake

Cooking Time: 20-24
Servings: 24
Preparation Time: 15
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
8 ounces white chocolate, melted
Pink gel-paste coloring

Sift the flour with the baking powder and salt.
In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating for about 10 seconds after each addition.
Add the vanilla.
At low speed, alternately beat in the dry ingredients and the milk in 2 additions.
Add the melted white chocolate and beat just until incorporated.
Add anywhere from 1/8 - 1/4 tsp. of the pink gel paste coloring. Mix thoroughly.
Scoop batter into paper-lined muffin tins, about 2/3 full.
Bake 20-24 minutes, depending on your oven. Insert a toothpick into the middle of the cupcake. If it comes out clean, they're done.
Cool cupcakes on a wire rack.



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