Celebration Cupcakes
with Colorful Sprinkles
THE RECIPE
INGREDIENTS:
- For cake:
- 8 tbsp Butter
- 3/4 cup Granulated sugar
- 1 tsp Vanilla extract
- 2 cups Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 6 oz Buttermilk
- 1/4 cup Sprinkles (rainbow)
- For frosting:
- 12 tbsp Butter
- 2 1/2 cups Confectioner’s sugar
- For decoration:
- 3 tbsp Sprinkles (pastel confetti)
- Provided:
- Cupcake cups (18)
- Piping bag
- Candles (10)
- From your pantry:
- 2 Eggs
ABOUT RECIPE:
Bring out your inner child with these celebratory treats. Colorful cakes, pastel sprinkles, and gold candles scream YAY.
DID YOU KNOW?
Funfetti boxed cake mix was made popular by Pillsbury in the 1990s. The confetti cake, rainbow sprinkle cake, or party-in-your-mouth cake was such a hit that it's still the go-to for birthdays and celebrations.
BAKING ADVICE:
No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but by using a whisk you’ll get a nice arm workout!
YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take out 2 eggs from your refrigerator. Line up 18 cupcake cups on a baking sheet. In a medium bowl, sift the flour, baking powder, baking soda and salt together. Let the butter (for frosting) come to room temperature.
STEP 2
In a large bowl, using an electric mixer, cream the butter (for cupcakes) and granulated sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Stir in half of the vanilla extract (you'll use the rest for the frosting in step 4).
STEP 3
Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, fold in the rainbow sprinkles and mix until *just* incorporated.
STEP 4
Fill the cupcake cups 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cupcakes cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)
STEP 5
Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat butter (for frosting) in a medium bowl until it starts to look pale, then slowly and the confectioner’s sugar and beat for 2-3 minutes. Add the remaining vanilla extract and mix until smooth.
STEP 6
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Decorate with round pastel sprinkles and CELEBRATE!
