Here is a sprinkles cupcake recipe I recently came up with. It’s based on my butter pound cake recipe, and since I wanted to add sprinkles to the batter, to make sure the sprinkles do not sink to the bottom of the cupcakes, I modified the recipe to produce stiffer batter by increasing the proportion of flour to sugar and butter. Also, my basis for not increasing sugar by the same proportion is because, the sprinkles are sweet, so that sort of like makes additional sugar unnecessary. And of course, for the lower proportion of butter, I use slightly more milk than I would for the butter pound cake, but not too much that the batter turns runny.
Frankly speaking, since this was the first trial, I made a very small batch, and I used mini muffin cups to bake the cupcakes.
And there is a short video at the end of this page on how I made the cupcakes. You will notice that the bowl is practically empty when I cream the butter and sugar together, but that is simply because this was meant to be a trial batch. I captured it on video anyway, so since the cupcakes turned out very well, the way I wanted them to be, I am sharing it here with you instead of remaking a large batch.
Here is the sprinkles cupcake recipe:
( I have doubled the ingredients in this sprinkles cupcake recipe compared to what appears in my video below). This doubled recipe should yield approximately 16 mini cupcakes (in muffin cases).
3 oz butter
3 oz castor sugar
6 oz self-raising flour
¼ tsp baking powder
½ tsp vanilla essence
A pinch of salt
3 tbsp sprinkles (or funfetti as some call it)
2 tbsp milk
Prepare your cupcake liners ( I used mini muffin cups here).
Sift self raising flour, baking powder and salt together. Set aside.
In a clean bowl, cream butter and sugar until the mixture is light, creamy and fluffy.
Add eggs, one at a time, beating well after each addition. Scrap the bowl and beat well.
Add the sifted flour alternatively with milk, starting and ending with flour. In any event, if the batter seems to stiff, you can add more milk than what is stated in the recipe but please do not add too much as it will cause your sprinkles to sink to the bottom of your cupcakes.
Next, add vanilla essence and combine well. And finally, the fun part – sprinkles. Add them to your cake batter and mix the batter only to the extent the sprinkles are well combined.
Spoon the batter into your prepared cupcake liners or muffin cups.
Bake at 175 degrees Celsius until they are done. To test if the cupcakes are done, poke a small toothpick into the centre of one cupcake. It is comes out clean, your cupcakes are done.
Here is how the cupcakes turned out after baking. I must admit that I am really not a fan of sprinkles simply because I feel that there is too much coloring in it, but when I saw how these cupcakes turned out, I was impressed! I really love the explosion of colors in the cupcakes. They scream fun and cheerfulness and will definitely be a great choice for a fun and cheerful event.
To complete the cupcakes, I decorated them with buttercream and more sprinkles. Click here to learn more on how I decorated these really fun colorful cupcakes!
Here is the video:
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