Birthday cake cupcakes--small batch recipe makes 4 cupcakes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Ingredients
For the birthday cake cupcakes:
1/4 cup neutral oil (like canola or grapeseed)
1/4 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg white
2 tablespoons sour cream
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
big pinch of salt
2 tablespoons of sprinkles
For the frosting:
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1-2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sprinkles, plus extra for decorating
Instructions
Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
First, make the cupcakes: In a medium bowl, whisk together the oil, sugar, almond and vanilla extracts. Whisk until very well combined.
Add the egg white and sour cream, and whisk until combined.
Finally, sprinkle the flour, baking powder, salt and sprinkles evenly over the batter, and then stir until just combined.
Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
Let the cupcakes cool.
To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the vanilla extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary. Stir in the sprinkles.
Scrape the frosting into a piping bag fitting with a large open star tip (I used a Wilton 8B). Pipe swirls of frosting, and decorate with extra sprinkles.