Layered Sprinkle Cupcakes Food

SPRINKLES CAKE

Sprinkles Cake image

Provided by Molly Yeh

Categories dessert

Time 50m

Yield one 3-layer 8-inch cake or 24 cupcakes

Number Of Ingredients 18

Ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for the pans
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large egg whites
1/4 cup flavorless oil
1 tablespoon imitation vanilla extract
1/2 teaspoon almond extract
3/4 cup whole milk
1/2 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
1 3/4 cups (3 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons whole milk
1 1/2 teaspoons imitation vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon kosher salt

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

LAYERED SPRINKLE CUPCAKES

Layered Sprinkle Cupcakes image

A personal version of a layered birthday cake, these cupcakes are colorful and delicious!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Assorted Betty Crocker™ candy sprinkles

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Remove baking cups from cupcakes. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon frosting on each cupcake base. Replace rounded cupcake tops.
Spread rounded 1 tablespoon frosting on top of each cupcake. Top with candy sprinkles. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 1 g, TransFat 2 g

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