Recipes..CANDY SHOP CUPCAKES
For the frosting, feel free to use store-bought or make your own.
INGREDIENTS
FOR THE CUPCAKES:
1� cups all-purpose flour
1 cup granulated sugar
� tablespoon baking powder
� teaspoon salt
� cup (1 stick) unsalted butter, softened
� tablespoon vanilla extract
2 large eggs, at room temperature
� cup whole milk
� cup Sprinkles (any kind)
FOR THE FROSTING:
2? cups confectioners� sugar, sifted
6� tablespoons unsalted butter, at room temperature
? cup unsweetened cocoa powder, sifted
2 tablespoons whole milk
FOR THE DECORATIONS/TOPPINGS:
gummy candy of any kind
pink sugar crystals or sprinkles
INSTRUCTIONS
FOR THE CAKE:
Preheat oven to 350 degrees (F). Line your cupcake tin with cupcakes holders and set aside.
Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles course sand. Add the eggs, one at a time, beating well with each new addition. Add the milk, and mix well. Lastly, pour in the sprinkles and mix by hand, gently.
Spoon the cake batter into the cupcake liners (filling about � way each) and bake for about 18-20 minutes or until a toothpick comes out clean. Let cool completely, and then frost.
FOR THE FROSTING:
Beat the confectioners� sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 5 minutes).
Frost your cooled cupcakes when ready to serve.
FOR THE DECORATIONS:
Place gummy candy on top and sprinkle on the sugar crystals or sprinkles. Just have fun and enjoy!
INGREDIENTS
FOR THE CUPCAKES:
1� cups all-purpose flour
1 cup granulated sugar
� tablespoon baking powder
� teaspoon salt
� cup (1 stick) unsalted butter, softened
� tablespoon vanilla extract
2 large eggs, at room temperature
� cup whole milk
� cup Sprinkles (any kind)
FOR THE FROSTING:
2? cups confectioners� sugar, sifted
6� tablespoons unsalted butter, at room temperature
? cup unsweetened cocoa powder, sifted
2 tablespoons whole milk
FOR THE DECORATIONS/TOPPINGS:
gummy candy of any kind
pink sugar crystals or sprinkles
INSTRUCTIONS
FOR THE CAKE:
Preheat oven to 350 degrees (F). Line your cupcake tin with cupcakes holders and set aside.
Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles course sand. Add the eggs, one at a time, beating well with each new addition. Add the milk, and mix well. Lastly, pour in the sprinkles and mix by hand, gently.
Spoon the cake batter into the cupcake liners (filling about � way each) and bake for about 18-20 minutes or until a toothpick comes out clean. Let cool completely, and then frost.
FOR THE FROSTING:
Beat the confectioners� sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 5 minutes).
Frost your cooled cupcakes when ready to serve.
FOR THE DECORATIONS:
Place gummy candy on top and sprinkle on the sugar crystals or sprinkles. Just have fun and enjoy!
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