Ingredients:

  • 190g all-purpose flour
  • 150g superfine granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 170g unsalted butter, room temperature and cubed
  • 2 large eggs, room temperature
  • 120g full-fat sour cream
  • 1 tbsp vanilla bean paste
  • 115g heavy cream
  • 200g white chocolate chips
  • 1 tsp pink or blue concentrated gel food coloring
  • 225g unsalted butter, softened
  • 450g sifted powdered sugar
  • 2 tbsp whole milk
  • 1 tsp clear vanilla extract

Instructions:

  1. Whisk dry ingredients. Combine 190g all purpose flour, 150g superfine sugar, 1.5 tsp baking powder, and 0.5 tsp kosher salt until the mixture looks like fine sand. Note: This ensures even distribution of the leavening agent.
  2. Incorporate butter. Add 170g room temperature cubed butter to the dry mix and beat on low until no large chunks remain.
  3. Mix wet base. In a separate bowl, whisk 2 large eggs, 120g sour cream, and 1 tbsp vanilla bean paste.
  4. Combine and emulsify. Slowly pour the wet ingredients into the butter flour mixture and beat until the batter is silky and pale.
  5. Bake the bases. Divide into 12 liners and bake at 350°F for 20 minutes until a toothpick comes out clean.
  6. Create the ganache. Heat 115g heavy cream until simmering, pour over 200g white chocolate chips, and add 1 tsp gel coloring until the color is deep and vibrant.
  7. Core the centers. Once cupcakes are cool, remove the center of each cake until you reach about halfway down.
  8. Fill and plug. Pipe the colored ganache into the holes and place the top of the removed cake back on until the surface is level.
  9. Whip the frosting. Beat 225g softened butter with 450g sifted powdered sugar, 2 tbsp milk, and 1 tsp clear vanilla until it's light and fluffy like a cloud.
  10. Final decoration. Pipe a high swirl of frosting over the top until the plug is completely hidden.