Original recipe found on Bakerella.
(I changed it up bit and opted not to do the multicolored cupcake)
2 2/3 cups all purpose flour
1 1/2 cups sugar
1 TBsp baking powder
4 egg whites (room temperature)
1 cup whole milk
1 TBsp vanilla
2/3 cup salted butter (softened)
Red, White, & Blue Sprinkles
* Candy cup baking paper liners (see note)
*Note: You can bake these in candy cups or regular cupcake liners. If you used the candy cups, make sure you find the ones that aren't wax coated on the inside. If they are waxed, bake your cupcakes in regular liners then place them in the candy cup before you decorate. *
1 cup unsalted butter (softened)
1 tsp vanilla
4 cups powdered sugar (sifted)
4 tsp milk
Wilton Red sparkling sugar sprinkles
Wilton White sparkling sugar sprinkles
Wilton Blue sparkling sugar sprinkles
Small plastic spoons or red straws (cut to size)
How to make them:
Preheat oven to 350 degrees.
In the bowl of an electric mixer, sift the flour, sugar, and baking powder, then mix on low.
In another bowl, stir the egg whites and vanilla together.
Add the butter to the flour mixture, and mix together.
As it starts to combine, slowly pour in the milk mixture and mix until completely combined.
Pour in the whole bottle of red, white and blue sprinkles into the batter, mix until combined.
Fill cupcake liners/candy cups more than half way full.
Bake for 16 minutes or until a toothpick inserted comes out clean.
Remove and cool completely on cooling rack before frosting.
In a bowl of an electric mixer, beat butter and vanilla together.
Add sugar slowly and beat until combined.
Scrape down the sides and add the milk.
Mix until smooth and creamy.
Dived the frosting into three bowls.
One bowl add half a packet of cotton candy flavoring and mix until well combined.
In another bowl add half a packet of the cherry vanilla flavoring and mix until well combined.
(Makes enough to frost about 8 cupcakes with high domes of frosting.)
Pipe white frosting down the center of the cupcake.
Then use a knife to pull down the frosting towards the edge of the.
Make sure to leave the white rim of the cupcake paper showing completely, you can wipe off excess frosting if necessary.
Sprinkle white sugar crystals on the frosting, letting the excess fall into a bowl underneath.
You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas.
For the red side, just use a knife to apply the frosting. Pull downward with the edge of the knife so the frosting meets the base of the cup.
Sprinkle with red sugar crystals over a seperate bowl and press sec ion into the bowl of crystals to fill any gaps.
Repeat with the blue frosting and blue sugar crystals.
When the cupcakes are coated with sprinkles you can easily reshape the dome if necessary by gently pressing down on areas that look uneven.
Finally, sprinkle more white sugar crystals over the entire cupcake to give it an even icier look then insert a small spoon or red straw in the top.
Set them out on a platter and Enjoy!