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Valentine Sprinkle Cupcakes

[recipe]

Sprinkle Cupcakes

Adapted from this recipe.

Makes about 48 mini cupcakes.

1 stick (4 ounces) softened, unsalted butter

1 1/4 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

5 tablespoons sprinkles

Preheat the oven to 350˚F. Line 2 mini muffin tins with paper liners.

In the bowl of a mixer (or in a mixing bowl with a hand mixer), beat the butter until creamy. Add the flour, baking powder, salt, and sugar. Mix on medium speed for 1-2 minutes until the mixture resembles a crumble topping. Add in the eggs and beat for 2 minutes until the mixture becomes light and fluffy. Gradually add in the milk and vanilla until just combined. Fold in the sprinkles. Using a small cookie scoop or spoons, fill each mini cupcake cup about 3/4 full. Bake in the preheated oven, one pan at a time, for about 15 minutes or until the cupcake tops spring back to the touch. Cool on a rack completely before frosting.

Whipped Buttercream

Adapted from this recipe.

1 cup sugar

1/4 cup flour

1 cup milk

pinch of salt

2 teaspoons vanilla

1 cup softened, unsalted butter

sprinkles for decoration

In a saucepan whisk together the sugar and flour, whisk in the milk until smooth, add the salt. Heat the mixture over medium-high heat, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.

Once cooled, beat the butter in a mixer (or using a hand mixer and mixing bowl) until creamy. Add the cooled flour mixture and vanilla. Beat until a smooth frosting forms (the mixture may look greasy or curdled at some point, just keep whipping it!). Spread or pipe onto baked and cooled cupcakes and decorate with additional sprinkles. [/recipe]