- 3 cups (285g) sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks (225g) unsalted butter
- 2 cups (450g) caster sugar – I reduced this by 50%
- 4 large eggs, room temperature
- 1 1/2 teaspoons (7.5ml) vanilla extract
- 1 cup (240ml) whole milk
- 1/2 cup sprinkles, and more to decorate
- Position rack in the lower third of the oven and preheat to 350°F (175°C).
- Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
- Add the sugar, 1 tablespoon at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.
- While the butter and sugar are beating, Sift together the flour, baking powder and salt. Set aside.
- Add the eggs to the butter/sugar mixture, one at a time, beating for one minute after each addition. Scrape the sides of the bowl as necessary. Blend in the vanilla.
- Reduce mixer speed to medium-low. Add the dry ingredients in four batches, alternately with the milk, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
- Spoon the batter into cupcake liners. Center the pan on the rack and bake for 18 to 20 minutes (I baked mine for 18 minutes), or until the cupcakes are golden brown on top. A toothpick inserted into the center should come out dry.
- Remove the cupcakes from the oven and set the pan on a wire rack to cool to room temperature.
- Frost with buttercream and sprinkle more sprinkles on top.
Tips from theAsianparent:
– Cupcakes make great snacks and party food which are usually a hit with kids. For a child-friendlier version, simply reduce the castor sugar amount according to your preference. Should additional ingredients such as raisins or fruits such as blueberries be added, this would affect the overall sweetness as well, so do adjust accordingly.
– Every child (and child at heart) loves rainbow sprinkles! Have your toddler involved in creating these pretty cupcakes and let the little one be mummy’s kitchen helper – your bub can help pour those sprinkles into the mixture and even help decorate the cupcakes when they’re done. However, do be very careful to keep freshly baked cupcakes away from little hands – they’re extremely hot so do keep an eye on your kids if they’re helping out.
Republished with permission from thedomesticgoddesswannabe.
