Sunday, August 18, 2019

RAINBOW CUPCAKES

RAINBOW SPRINKLE CUPCAKES

Easy, homemade cupcakes made with simple ingredients with a creamy buttercream frosting.

 Servings12 cupcakes



Ingredients


  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • tbsp canola oil
  • 1/4 cup + 3 tbsp vegetable shortening
  • 2 egg whites
  • 1/2 cup sour cream
  • 1 tsp clear vanilla extract
  • tsp natural butter flavoring
  • 1/2 cup buttermilk
  • 1/4 cup rainbow sprinkles

BUTTERCREAM FROSTING


  • 2 cups powdered sugar sifted
  • 1/2 cup butter soft
  • tbsp heavy whipping cream 36% fats
  • 1/2 tsp clear vanilla extract
  • 1/2 tsp natural butter flavoring
  • salt pinch
  • sprinkles for decorating


Instructions


  • Preheat oven to 350 F.
  • Line a muffin tray with cupcake liners and set aside.
  • In a large bowl, whisk together flour, baking powder baking soda and salt. Set aside.
  • In a seperate large bowl stir together sugar, oil and shortening until well combined.
  • Stir in egg whites, sour cream, vanilla extract and butter flavoring.
  • Add the dry ingredients into the wet ingredients alternating with the buttermilk.
  • Fold in the sprinkles.
  • Fill cupliners 3/4 full of batter.
  • Bake for 18-20 minutes or until toothick inserted into cneter comes out clean.
  • Place on a cooling rack to cool.
  • Meanwhile, make the frosting by combining all frosting ingrdients and mixing until creamy.
  • Place frosting into a forsting bag and pipe onto cooled cupcakes.
  • Sprinkle the frosting with additional sprinkles.


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