Makes 1 dozen
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/2 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk and extracts; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
- 2 sticks (226g) unsalted butter, firm but not cold
- 1/8 tsp salt
- 3 1/2 cups (350g) confectioners' sugar, sifted
- 1/2 tsp vanilla
- 1/2 tsp peppermint extract
- 1/2 tsp milk
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.
Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.
Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.
Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!
Top with crushed candy canes!
To learn more about Sprinkles Cupcakes, visit www.sprinklescupcakes.com.
About Sprinkles Cupcakes:
Sprinkles Cupcakes are a deliciously sophisticated update on an American classic. Baked fresh in small batches throughout the day, Sprinkles Cupcakes are handcrafted from the finest ingredients, including sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests.
Sprinkles Cupcakes contain no preservatives, trans fats or artificial flavors. Sprinkles offers more than 20 tantalizing flavors from simple vanilla to creative chai latte to satisfy every sweet tooth. Topped with Sprinkles trademark modern dots, rich chocolate sprinkles from France or seasonal sugar decorations, Sprinkles Cupcakes are both playful and elegant perfect for occasions of any kind.
When Candace and Charles Nelson first opened Sprinkles in April 2005, everyone said they were crazy. Low carb mania was at its peak, and the idea of a cupcakes-only bakery in the middle of thin city seemed an unlikely success story. Despite naysayers, they sold out within hours of opening, and sales havent slowed since. Today, Sprinkles is known as much for its long lines and devoted fans as for its delicious cupcakes. Sprinkles is credited with inspiring a national cupcake craze as reported by the New York Times, USA Today, the Today Show and Nightline.
Sprinkles cares about its community, a philosophy reflected in its purchasing decisions and commitment to local charities. Sprinkles bakery boxes, plates, napkins, shopping bags and gift boxes are made from recycled materials. Sprinkles donates regularly to charities and events supporting worthy causes and gives all daily leftover cupcakes to local food banks.Original airdate: Thursday, December 4, 2008