My 3-year-old son helped me decorate these cupcakes – basically scattered the sprinkles on top of the cupcakes, the kitchen counter, the floor, and lots in his mouth.
But I did enjoy it. He did too. And he asked to eat them all the time. Considered he’s never been interested into eating, this was very encouraging. And I’m going to bake another 4000.
Ingredients (12 regular sized cupcakes):
White Chocolate Cupcake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup good quality white chocolate, chopped and melted
1 teaspoon vanilla
1 cup buttermilk
1/4 cup milk
1 teaspoon clear vanilla extract
2 cups powdered sugar
1 tablespoon colourful sprinkles for garnish
Preheat oven to 325F. Grease muffin tin or line with muffin liners.
To prepare cupcakes, in a large bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs, one at a time, until just blended.
Add the melted chocolate and vanilla, mixing well.
With the mixer on low, slowly add half the flour mixture, mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide the batter evenly among prepared muffin cups. Bake for 20 to 25 minutes. Let cupcakes cool completely before glazing.
To prepare the glaze, warm the milk and vanilla in a medium saucepan set over low heat. Add the powdered sugar and whisk slowly until slightly thickened.
Dip cupcakes, upside down, in the glaze and set on a rack placed over a baking sheet. Decorate with sprinkles immediately.
Repeat with remaining cupcakes, Let set for 5 minutes before serving.