Crumbs Vanilla Cupcakes

Crumbs Vanilla Cupcakes

• 300g. unsalted butter, softened
• 2 1/2 cups caster sugar
• 5 eggs
• 1 1/2 tsp. vanilla 
• 1 1/2 tsp. almond extract
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup buttermilk

1. Preheat the oven to 325ºF. Line a 12 cup muffin tin with paper liners.
2. In a mixer, beat the butter and sugar until light and fluffy. 
3. Add the eggs, mixing well after each addition, followed by the vanilla and almond extracts.
4. Sift together the flour, baking powder and baking soda into a small bowl. 
5. With the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour.
6. Scoop the mixture and fill each cup 3/4 full with batter. 
7. Bake for about 18 to 22 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting.

Frosting:

• 1 lb. cream cheese
• 1 lb. unsalted butter
• 1 16oz. confectioners’ sugar
• 1 tsp. vanilla extract
• 1/4 cup of rainbow sprinkles

To make the frosting cream together the butter and cream cheese until totally smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake then place the sprinkles on a plate and roll the sides of the crumbs vanilla cupcakes.

Happy baking experience !