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.
butter sweet symphony 