...because, treat yo self!
Ingredients:
Cupcakes:
1 1/3c All-Purpose Flour
1 1/4t Baking Powder
1/2t Salt
1/2c Unsalted Butter, softened
1c Granulated Sugar
2 Large Eggs
2t Vanilla
1 Whole Vanilla Bean, scraped
1/2c Sour Cream
Frosting:
1c Unsalted Butter, softened
3c Powdered Sugar
2t Vanilla
2T Heavy Whipping Cream
2oz Sprinkles from Sprinkle Pop (optional)
60 Mini Cupcake Papers
Directions:
1. Preheat oven to 350F
2. Line 3 mini muffin tins with 60 mini cupcake papers
3. In medium bowl, mix together flour, baking powder, and salt
4. In stand mixer with paddle attachment, cream together butter and sugar
5. Add in eggs, one at a time
6. Mix in vanilla, vanilla bean, and sour cream until well blended
7. Slowly add in dry ingredients, beat over medium 1-2 minutes
8. Pour batter into piping bag and fill the prepared muffin tins (fill cupcakes approximately 2/3 full)
9. Bake each tray separately, approximately 16 minutes (check occasionally, my oven tends to run a little low, cupcakes are done when a toothpick comes out dry)
10. Cool cupcakes on wire racks (approximately 30 minutes) until completely cool
11. While cupcakes are cooking / cooling, beat butter for frosting until smooth in stand mixer (using paddle attachment)
12. Add in powdered sugar until well mixed, approximately 2 minutes
13. Add in vanilla
14. Slowly add in heavy cream, blend 1-2 minutes
15. Add frosting to piping bag with tip of your choice (I used a Wilton 1M tip)
16. Place cooled cupcakes on cookie sheet, frost to your liking (I went around 1 1/2 times), and add sprinkles!
Makes 60 mini cupcakes
Notes:
Feel free to decorate with or without sprinkles -- you can add food coloring to your frosting (2-3 drops) too
The sprinkles we used were the Sea Glass mix
