Cooking Instructions
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Step 1
Begin by preheating the oven to 350 degrees F (180 degrees C).
Step 2
Add the
All-Purpose Flour (1 1/4 cups)
,
Granulated Sugar (1 cup)
,
Baking Powder (1/2 Tbsp)
, and
Salt (3/4 tsp)
to a large bowl, and gently combine with a large spoon.
Step 3
Next, add in the
Water (1/2 cup)
,
Vanilla Extract (1 Tbsp)
,
Egg (1)
,
Vegetable Oil (1/4 cup)
, and mix until the batter comes together. Add the
Sour Cream (1/2 cup)
, and gently stir until just combined.
Step 4
Gently fold in the
Sprinkles (1/3 cup)
.
Step 5
Place cupcake liners in the pan. Fill the cupcake liners about 3-4 way full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into your freezer for about 30 minutes.
Step 6
To make the Vanilla Buttercream, beat the
Unsalted Butter (1 cup)
on medium speed for 30 seconds with a paddle attachment, until smooth.
Step 7
Slowly add in the
Powdered Confectioners Sugar (4 cups)
, 1 cup at a time. Alternate with small splashes of
Heavy Cream (1 Tbsp)
.
Step 8
Once fully mixed, add in the
Vanilla Extract (1/2 Tbsp)
and
Salt (1 pinch)
, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (quarter cup at a time).
Step 9
Place the buttercream in a piping bag fit with a Wilton 1M. Pipe a small buttercream rosette onto the fully cooled cupcakes, and dunk into a bowl of sprinkles. Top with a large swirl of vanilla buttercream. Sprinkle a few additional sprinkles on top of the swirl.
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