Confetti Cupcakes

Ingredients

• 195 g plain flour (all-purp flour) ((1 1/2 cups / 6.9oz))
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 57 g unsalted butter, softened ((1/4 cup / 1/2 stick))
• 1/4 cup neutral flavoured vegetable oil ((60ml))
• 200 g caster sugar (superfine sugar) ((1 cup / 7oz))
• 2 large eggs, room temp
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, room temp ((125ml))
• 1/3 cup confetti sprinkles
• 1 cup caster sugar (superfine sugar) ((200g / 7oz))
• 1 cup whole milk ((250ml))
• 1/4 cup plain flour (all purp flour) ((33g / 1.2oz))
• 226 g unsalted butter, softened ((1 cup / 2 sticks))
• 3 teaspoons pure vanilla extract
• Pinch of salt

Instructions

1. 1

   FOR THE CUPCAKES: Preheat the oven to 180C / 350F / 160C fan. Line a muffin pan with cupcake cases.

2. 2

   In a medium bowl, sift then whisk together the flour, baking powder and salt. Set aside.

3. 3

   In a large bowl or the bowl of a stand mixer (with paddle attachment), beat the butter, oil and sugar until lightened and fluffy (2-3 minutes).

4. 4

   Add the eggs, one at a time, beating until smooth - scrape down the sides of the bowl from time to time.

5. 5

   Beat in the vanilla.

6. 6

   Add one third of the flour mixture, carefully folding through with a spatula until just combined. Now add half the milk and stir in. Repeat 3 more times - flour, milk, flour - making sure to mix carefully each time and only just until combined.

7. 7

   Tip the batter into your cupcake cases ⅔ full, then bake for 18-24 minutes (notes on baking time).

8. 8

   Let them cool in the tin for 5 minutes then transfer to a wire rack to cool completely before topping with frosting.

9. 9

   CREAMY VANILLA FROSTING: You can make the frosting base immediately after putting the cupcakes in the oven, then let it cool to room temperature before turning it into the frosting.

10. 10

    In a small saucepan over low-medium heat, whisk together the milk, half of the sugar and the flour. Continue to heat and whisk gently but regularly for another 3-4 minutes until you have a very thick paste (like thick pudding).

11. 11

    Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic wrap to the surface. Let it cool to room temperature before using (you can speed this up in the fridge but make sure it's not cold when you use it).

12. 12

    In a standmixer with paddle attachment, beat the butter and remaining sugar for about 5 minutes on medium-high speed or until very light and creamy - scrape down the sides of the bowl every so often.

13. 13

    Now add the milk paste mixture a dessert spoonful at a time, beating on low-medium speed for about 30 seconds between each. Again, scrape down the sides often.

14. 14

    Now beat for a good 5-6 minutes on medium-high, until it looks creamy, thick and smooth. If it looks like it's splitting, just keep beating, it will come together.

15. 15

    Add the vanilla and salt and beat for 20-30 seconds to combine.

16. 16

    Transfer the buttercream to a piping bag with a large star tip and pipe onto your cupcakes. Feel free to colour half or two thirds of the buttercream like I have here.

17. 17

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