Ingredients
- 429 g all-purpose flour
- 265 g caster (superfine) sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 375 ml of milk
- 125 ml vegetable oil
- 125 g unsalted butter, softened
- 2 tbsp Greek yogurt (can substitute with sour cream)
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sprinkles
- Frosting
- 1 batch Marshmallow Frosting
- 1 cup sprinkles
Preparation
Step 1
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add sprinkles and mix for another 5 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with more spinkles.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Core the centre. Fit the end of a piping bag with a large round tip and fill the cored cupcake, then continue frosting in a swirl. Finish by coating in sprinkles.