July 15, 2024
Birthday Cake Cupcakes
Ingredients
For the birthday cake cupcakes
¼ cup canola oil (or grapeseed oil)
¼ cup granulated sugar
¼ tsp almond extract
½ tsp vanilla extract
1 large egg white
2 tbsp sour cream
6 tbsp all-purpose flour
½ tsp baking powder
big pinch of salt
2 tsp sprinkles
For the frosting
4 tbsp unsalted butter, softened
1 cup powdered sugar
1 ½ tbsp heavy cream
½ tsp vanilla extract
1 tbsp sprinkles, plus extra for decorating
Directions
1
Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
2
First, make the cupcakes: In a medium bowl, whisk together the oil, sugar, almond and vanilla extracts. Whisk until very well combined.
3
Add the egg white and sour cream, and whisk until combined.
4
Finally, sprinkle the flour, baking powder, salt and sprinkles evenly over the batter, and then stir until just combined.
5
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.
6
Let the cupcakes cool.
7
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.
8
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.
Alfred Photos
