vanilla confetti cupcakes with chocolate frosting


vanilla confetti cupcakes

90g butter
1/2 teaspoon vanilla extract
1/2 cup caster sugar
2 eggs
1 cup self-raising flour
2 tablespoons milk
3 tablespoons colourful sprinkles

Preheat the oven to 180C. Line a 12-hole standard muffin pan with paper cases.

Beat butter (softened), extract, sugar, eggs, flour and milk in a small bowl with an electric mixer on low speed until all the ingredients are combined. Increase speed to medium and beat until the mixture is a pale yellow. Add the colourful sprinkles and fold with a large spoon.

Divide the cake mixture among the cases.

Bake the cakes for 20-25 minutes. Remove from the oven and cool on a wire rack.

Chocolate frosting

125g butter, softened
1 1/2 cups icing sugar
2 tablespoons milk
2 tablespoons cocoa powder
Beat butter until light and fluffy; beat in sifted icing sugar and milk in 2 batches. Add the cocoa powder and mix until incorporated into the frosting.

Frost cooled cupcakes and decorate with more sprinkles!!

** recipe adapted from Women’s Weekly Cupcakes.


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