Cupcakes & Sprinkles - that combo can make anyone happy - even a Wisconsinite who hasn't seen the sun in 5 months, who hasn't worn pants with a waist in weeks and who is ready to burn her down coat, huge winter boots and 5 million hats, just so she doesn't have to wear them for another day.
Yep, these cupcakes made me happy, however, they did not help me out at all with my pants problem.
CUPCAKES (From Sally's Baking Addiction)
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup vanilla Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1/2 cup sprinkles
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup vanilla Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1/2 cup sprinkles
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar and chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not over mix because the sprinkles will bleed their color.
Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
For the frosting, I used my favorite buttercream recipe (It is always the same people!!)
Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temp
2 tsp almond extract
4-5 cups of powdered sugar, sifted
2-5 tbsp heavy whipping cream
Beat the butter and salt until light and fluffy, about 4 minutes. Beat in the almond and 2 tbsp of heavy whipping cream. Sift the sugar and then add cup by cup until you have reached the desired sweetness. Beat the frosting 15-20 minutes. Add more cream as needed.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar and chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not over mix because the sprinkles will bleed their color.
Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
For the frosting, I used my favorite buttercream recipe (It is always the same people!!)
Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temp
2 tsp almond extract
4-5 cups of powdered sugar, sifted
2-5 tbsp heavy whipping cream
Beat the butter and salt until light and fluffy, about 4 minutes. Beat in the almond and 2 tbsp of heavy whipping cream. Sift the sugar and then add cup by cup until you have reached the desired sweetness. Beat the frosting 15-20 minutes. Add more cream as needed.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
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