Recipe for: Celebration Cupcakes

Celebration Cupcakes
Ingredients
For cupcakes:
12 Tbsp Butter
1 cup Sugar (granulated)
1 tsp Vanilla extract
2 ½ cups Four
1 tsp Baking Powder
1/2 tsp Baking soda
1/2 tsp Salt
8 oz Buttermilk
1/3 cup Rainbow sprinkles
For frosting:
16 Tbsp Butter
3 cups Confectioner's Sugar
For decoration:
3 Tbsp Pastel sprinkles
+10 Gold-twist candles

Information

Preperation Time: 20 Minutes

Cooking Time: 25 Minutes

Total Time: 45 Minutes

Servings: 24


Tags

Red Velvet NYC, Celebration Cupcakes


Best paired with

Instructions

1. Preheat oven to 350°FLine up 24 cupcake cups on a baking sheet. In a medium bowl, sift the flour, baking powder, baking soda and salt together. Let the butter (for frosting) come to room temperature.

2. In a large bowl, using an electric mixer, cream the butter (for cupcakes) and granulated sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Stir in half of the vanilla extract (you'll use the rest for the frosting in step 4).

3. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, fold in the rainbow sprinkles and mix until *just* incorporated.

4. Fill the cupcake cups 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cupcakes cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

5. Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat butter (for frosting) in a medium bowl until it starts to look pale, then slowly and the confectioner’s sugar and beat for 2-3 minutes. Add the remaining vanilla extract and mix until smooth.

6. Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Decorate with pastel sprinkles and CELEBRATE

1.

Preheat oven to 350°FLine up 24 cupcake cups on a baking sheet. In a medium bowl, sift

the flour, baking powder, baking soda and salt together. Let the butter (for frosting)

come to room temperature.

2.

In a large bowl, using an electric mixer, cream the butter (for cupcakes) and granulated

sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down

the sides of the bowl. Stir in half of the vanilla extract (you'll use the rest for the frosting

in step 4).

3.

Add the flour mixture to the butter mixture in three additions, alternating with the

buttermilk. Once the batter is smooth, fold in the rainbow sprinkles and mix until *just*

incorporated.

4.

Fill the cupcake cups 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in

the center comes out clean. Remove from oven and let the cupcakes cool for 30 minutes

on a wire rack. (Frosting will melt if cupcakes

are not completely cooled!)

5.

Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat butter (for

frosting) in a medium bowl until it starts to look pale, then slowly and the confectioner’s

sugar and beat for 2-3 minutes. Add the remaining vanilla extract and mix until smooth.

6.

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to

form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any

air bubbles. Follow a circular motion

by starting from the outside and working inwards

with frosting. Decorate with pastel sprinkles and CELEBRATE