Wednesday, August 8, 2012
Source: The Baker Chick
Yields 12 cupcakes
1/2 cup butter
1 cup sugar
2 whole eggs (room temperature)
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk (room temperature)
1/3 cup assorted brightly colored sprinkles + more for top of frosting
Preheat oven to 350 degrees F.
Cream butter and sugar in the bowl of an electric mixer until fluffy, and pale about 3 minutes. Scrape down the bowl and add eggs and vanilla and beat until combined.
Combine dry ingredients in a separate bowl. Alternate adding the dry ingredients and milk gradually, mixing only until just combined. Fold in the sprinkles and pour into cupcake tins - filling them 2/3 of the way. Bake for 18-20 minutes. Let cool, then frost.
2 sticks of unsalted buter- room temperature.
2 1/2 cups powdered sugar
2-4 tsp milk or cream
1 tsp vanilla bean paste or extract
Sprinkles for decorating
In a large bowl, cream the butter until it is fluffy and pale. Gradually add the powdered sugar and beat until it is well combined and thick. Add the vanilla paste and 1 tsp at a time of milk until the frosting is a creamy and good spreading consistency. Pipe/Spread on cupcakes and top with sprinkles.