SPRINKLE CUPCAKES

Sprinkles make everything better! These cupcakes are loaded with sprinkles and the fluffiest ever. Easy to make and easy to eat. 

One won't be enough!

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INGREDIENTS

• 1/2 cup salted butter, softened
• 1 + 1/4 cup caster sugar
• 3 eggs, room temperature
• 2 tsp vanilla paste/essence
• 1 + 1/2 cups self-raising flour
• 3/4 cup buttermilk
• 1/3 cup sprinkles + more for decoration
• Frosting/Icing (Note: I use a simple chocolate ganache topping, 200ml cream heated and poured over 225 g chocolate, then stirred with a pinch of salt until smooth and refrigerated before use)

METHOD

1. Preheat oven to 175°C and line cupcake/muffin trays with patty pans
2. Beat butter & sugar with a mixer until fluffy
3. Add eggs one at a time, beating between each addition
4. Add vanilla, beat again
5. Add parts of the flour and buttermilk at a time, beating between each addition until all incorporated and a fluffy smooth batter has formed
6. Add sprinkles and gently fold through, don't over-mix the sprinkles will melt
7. Scoop into patty pans, careful to only fill the liners 2/3 full, as the cupcakes will rise quite a bit
8. Cook for 10-15mins, the cupcakes will be a very slightly golden colour, check with a toothpick or skewer
9. Cool completely before icing, decorating and devouring!