I’ve discovered that I don’t have to use buttermilk in my cakes. Which is good, because buttermilk is gross (I mean, it’s sour milk!). Instead, I use an equal substitution of low-fat or non-fat greek yogurt, which has twice the protein.
These little cakes have a rich vanilla taste and a moist texture, finished with a fancy white chocolate ganache.
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter, room temperature
1/2 cup low-fat plain or vanilla greek yogurt
2 large eggs
3 teaspoons vanilla extract
3/4 cup heavy cream
12 ounces white chocolate chips
2 tbs Rose’s Grenadine
How I Made Them:
Preheat the oven to 350 degrees. Prepare a cupcake pan with paper liners.
Cream the butter and sugar together in a standing mixer. While that’s going, sift the dry ingredients together in a separate bowl.
Beat in the eggs, one at a time. Then add the dry ingredients, alternating with the yogurt. When the batter is smooth, add the vanilla.
Fill the cupcake cups three quarters of the way full. Bake on the center rack for 22 minutes or until a cake tester comes away clean.
While the cupcakes bake, bring the heavy cream to a simmer in a heavy bottom sauce pan. Slowly whisk in the white chocolate until you have a smooth and creamy ganache. Add the grenadine at the end, whisking to blend thoroughly. You should have a pale pink ganache.
Cover the ganache with plastic wrap and chill for 45-60 minutes.
Let the cupcakes cool completely before frosting. When the ganache has set, beat it into a fluffy frosting with a hand mixer.
Frost the cupcakes with a thin bladed frosting spatula, and decorate with pretty sprinkles or pearls.
How They Turned Out: