Confetti Sprinkle Cupcakes

 While delicious I am still having technical difficulties. I filled them all pretty much with the same amount of batter but some ballooned out over the sides and some looked perfect.

These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. If desired, use chocolate frosting instead.


Prep Time : 25 minutes
Cook Time : 20 minutes
Total Time : 3 hours
Yield : 14 cupcakes


INGREDIENTS

• 1 and 3/4 cups (200g) cake flour (spoon & leveled)*
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature*
• 1/2 cup (120ml) whole milk at room temperature*
• 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
• vanilla buttercream or your choice of frosting

Get the Instructions ===>> sallysbakingaddiction.com

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