CELEBRATION CUPCAKES

Celebration Cupcakes

Makes 24

Ingredients

• 2 ¼ c Flour

• 1 ¼ c Sugar

• ¾ c Whole Milk

• 4 Large Eggs, room temperature

• 1 Tsp Vanilla Extract

• 3 Tsp Baking Powder

• 1 Tsp Salt

• 1 ½ sticks Unsalted Butter, cut into pieces, room temperature

• ½ c Rainbow Sprinkles 

Directions

Preheat the oven to 350F

1. Line a cupcake pan with paper liners.

2. In a stand mixer, add the flour, sugar, baking powder, salt and mix.

3. Add the butter to the stand mixer one piece at a time and mix on low.

4. Add the eggs one at a time, scraping down the bowl.

5. Add half the milk and vanilla and mix on medium.  Turn down to low and add the rest of the milk, mixing until smooth. 

6. Add the rainbow sprinkles to a small plastic zip top bag and gently bang the bag a few times with a rolling pin until the sprinkles are in smaller pieces.

7. Fold in the sprinkles by hand.

8. Fill the cupcake liners about ⅔ full.

9. Bake for 15-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.

10. Cool completely before frosting.

You can make these ahead of time and freeze them for up to 3 months in an airtight container. I would suggest freezing them on a tray for 30 minutes then place them into the container.  When you are ready to use them, frost them while they are still frozen on the morning of your event and let them sit out at room temperature and they’ll be ready to serve.

Buttercream Frosting

Ingredients

• ½ c Unsalted Butter, room temperature

• 1 c Crisco

• 4 c Confectioners Sugar

• ¼ c Whole Milk

• 1 ½ Tsp Vanilla Extract

• 1 Tsp Butter Extract

• ¼ Tsp Salt

• ½ Tbsp Meringue Powder

• Rainbow Sprinkles for decorating

Directions

1. In a stand mixer combine the butter, crisco and salt. Add the vanilla and butter extract and mix well.

2. Add the confectioners sugar 1 cup at a time, scraping down the sides. Halfway adding the sugar, then add the meringue powder.

3. Add the milk and mix until smooth.

Use immediately or cover and refrigerate.  Will last for several weeks or you can freeze it for 3 months in an airtight container.  Allow the frosting to come to room temperature before using.