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.
Next, pour the heavy whipping cream into a saucepan over medium heat. Occasionally stir the cream with a silicone spatula as it heats up.
Add in the vanilla extract and salt and stir to combine them all together while heating.
Heat the cream mixture on med-low and bring to a simmer but do not let it boil.
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.
Next, use a blending whisk to mix the white chocolate ganache thoroughly until it reaches a smooth consistency.
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.
Making the Red Velvet Cupcakes
First, prepare and measure out the cupcake ingredients with the measuring cup and spoons. Preheat the oven to 350F.
Next, in a medium glass mixing bowl, combine the flour, baking soda, salt, and cocoa powder.
Mix the ingredients with a blending whisk.
Then, combine the eggs, yogurt, and vanilla in a separate mixing bowl.
Mix the ingredients with a clean blending whisk.
In a separate large mixing bowl, combine the softened butter and brown sugar.
Use a hand mixer to beat the butter and sugar together for 5 minutes, or until light and fluffy.
Then, pour the egg mixture into the large bowl of butter mixture.
Beat again until all the ingredients are completely combined.
Next, add half of the flour mixture into the big bowl of batter.
Beat the mixture until the dry ingredients are mixed in.
Add the remaining half of the dry ingredients into the batter bowl.
Beat again until all of the ingredients are completely mixed together.
Next, drop in the red food coloring.
Mix the batter again until the food coloring is evenly distributed and mixed in throughout all of the cupcake batter.
Then, grab the cupcake pans and the foil cupcake liners.
Line the cupcake pans with the cupcake liners.
Next, lightly spray each of the cupcake liners with cooking oil spray.
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.
After baking, let the cupcakes cool completely, about 1 hour, before frosting.
Whipping the White Chocolate Ganache Frosting
The white chocolate ganache should be completely chilled before whipping. Prepare a stand mixer with a whisk attachment.
Use the mixer to whisk the ganache frosting for about 10 minutes at high speed.
You know the whipped frosting is ready when it is fluffy in texture and forms stiff peaks on the whisk.
Then, prepare 2 piping bags with 2 metal jumbo piping tips.
Spoon the whipped frosting into the piping bags and then close off the bags with piping bag ties.
The whipped frosting is now ready to pipe!
Decorating the Red Velvet Cupcakes
First, grab the cupcakes, frosting, and Valentine sprinkles.
Pipe the white chocolate ganache frosting onto each of the red velvet cupcakes, then immediately decorate them with the sprinkles.
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!
Video
Notes
Important Frosting TipWhen working with this particular frosting, make sure the room temperature is not cold. Otherwise, the frosting will come out of the piping bag rough, ripped, choppy, or just unpleasant.Storing Decorated CupcakesStoring red velvet cupcakes: these cupcakes can be stored in an airtight container for 4-5 days at room temperature, or covered and stored in the fridge for up to 1 week. Always label the date on the outside of the container to keep up with freshness.