White Chocolate Cupcake

I altered the red velvet cupcake recipe a little and make it into white chocolate cupcake. I reduced the amount of sugar by half a cup since white chocolate contains plenty of sugar. I used about 8 ounces of white chocolate, chopped and melted. Food coloring and cocoa powder were eliminated from the recipe. Bake in the preheated oven at 350 degree F for about 18-20 minutes. I used chocolate ganache and shaved white chocolate for the topping and decorating.

To make chocolate ganache:

9 ounces bitter or semi sweet chocolate bar, chopped

1/3 cup white sugar (if you use bitter sweet and would like it a little sweet)

1 cup heavy cream

Pour the heavy cream into a small sauce pan over a medium heat. When it start simmering, put in sugar and mixed well. Bring it to boiled then pour the liquid into a bowl contains chocolate, whisk until texture is smooth. Let the chocolate ganache cool down a little before topping.