It has been a hungry week, let me tell you.
Not to mention making two different kinds of cupcakes in one day. Actually, I had made two different kinds of cupcakes and two different kinds of frosting before Mr. Delish even woke up on Sunday morning. He likes his sleep. I, on the other hand, am 80 years old and can’t sleep past 7:30 most mornings, even when I don’t have to get up that early.
I like to have my quiet time in the morning, I told you I was 80! I make a pot of coffee and watch the food network. Especially on Sunday, food network has the best shows. Saturday, on the other hand, is a sad sad day on Food Network, it’s just a parade of silly competition shows. Cupcake wars? Really? Don’t get me wrong, I like me a cupcake, but I don’t care to watch people “battle it out for cupcake supremacy.”
Now that you know how I REALLY feel about Food Networks weekend programming, lets get to these cupcakes shall we?
We know its going to be a good recipe when these are included…
Sprinkles! These are really what makes these “Birthday Cake” cupcakes.
1/2 cup Butter at room temperature
2/3 cup Sugar
1 Tsp Vanilla
1 1/2 cup flour
1 1/2 Tsp Baking powder
1/4 Tsp Salt
1/4 cup Milk
1/3 cup Rainbow Sprinkles plus more for decorating.
Preheat oven to 350 degrees. Prepare a muffin tin with 12 paper liners.
In an electric mixer cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Mix in vanilla extract.
In a separate bowl sift together the flour, baking powder and salt.
With the mixer on low, alternate adding the flour mixture and the milk. Mix until combined. Remove the bowl from the mixer and gently stir in the sprinkles.
Fill the muffin cups with an equal amount of batter and bake 20-25 minutes until a toothpick inserted comes out clean. Cool while on a wire rack.
Vanilla Butter Cream Frosting:
1 cup (two sticks) butter
2 cups powdered sugar
2 tsp Vanilla
1/4 cup milk
Cream butter in an electric mixer.
With the mixer on low add the powdered sugar alternating with milk.
You can control the consistency by adding more or less milk. If you are planning on piping the icing on the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes. Top with more sprinkles!