Ingredients:
- 300g cake flour
- 300g granulated sugar
- 10g baking powder
- 3g salt
- 170g unsalted butter, room temperature cubed
- 120g egg whites
- 240ml whole milk
- 10ml clear vanilla extract
- 175g white chocolate chips
- 60ml heavy cream (for filling)
- 2g gel food coloring (pink or blue)
- 450g unsalted butter, softened (for frosting)
- 500g powdered sugar, sifted
- 30ml heavy cream (for frosting)
- 10g pink and blue sprinkles
Instructions:
- Preheat your oven to 350°F (180°C) and line two muffin tins with 18 paper liners.
- Whisk 300g cake flour, 300g sugar, 10g baking powder, and 3g salt in your mixer bowl.
- Add 170g cubed butter and mix on low until the mixture looks like damp sand with no large lumps.
- Whisk 120g egg whites, 240ml milk, and 10ml clear vanilla in a separate jug.
- Pour half the liquid into the flour mixture and beat on medium for 1 minute until the batter looks pale and fluffy.
- Add the remaining liquid in two batches, scraping the bowl each time, and mix until just silky and combined.
- Fill liners 2/3 full and bake 20 minutes until a toothpick comes out with just a few moist crumbs.
- Place 175g white chocolate chips in a small bowl.
- Heat 60ml heavy cream until it just starts to simmer around the edges (about 160°F).
- Pour cream over chocolate, let sit for 2 minutes, then whisk until glossy and completely smooth.
- Stir in 2g of your chosen gel food coloring until the color is vibrant and uniform.
- Once cupcakes are completely cool, use an apple corer to remove the center of each cake, going about 2/3 of the way down.
- Transfer your colored ganache to a piping bag and fill each hole until the ganache is level with the cake surface.
- Beat 450g butter for 5 minutes until it looks nearly white and doubled in volume.
- Add 500g sifted powdered sugar and 30ml cream, beating on low then high until it looks like a soft, airy cloud.
- Pipe a tall swirl over the top to completely hide the filled hole and garnish with 10g mixed sprinkles.