Birthday time is cupcake time. So when my friend Susanne invited me over for her birthday brunch, I knew cupcake wars was on in my house I used egg whites only, which is all I had left after an excessive baking day the day before but you can use the whole egg as well…
- 1/2 cup butter
- 3/4 cup sugar
- 2 egg whites
- 1 tbsp. vanilla extract
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/3 cup milk
- 1/2 cup sprinkles
Butter Cream Frosting
- 1 stick butter (soft)
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- more sprinkles
Let’s get cracking.
1. Line your muffin tin with paper liners (double up on them to keep them pretty – remember cupcakes are more about looks than anything else – but of course these taste good as well, so read on!). Sift the flour and baking powder together.
2. Add the salt to the egg whites and beat them until stiff peaks form.
3. Cream butter and sugar until smooth, then add the milk and combine until smooth again.
4. Preheat the oven to 350F/180C.
5. Blend in the egg whites.
6. Add the sprinkles, mine were very fine (pink and red) and dissolved into a pink dough, other sprinkles might stay intact longer
7. Scoop the dough in your muffin tins (2/3 full) and place in the oven for ca. 20-25 minutes (do the “poker test” – no keep your ace of spades and get a skewer to poke the cupcake. If you pull it out and there is dough on it, let them bake longer, it’s like an oil check for cupcakes 😉 )
8. Let the cupcakes cool completely on a wire rack.
9. Get your frosting equipment – which can be a knife to spread it on – or if you want to be all fancy shmancy like me – your piping bag with a large star tip. I also used a beer mug to hold my bag.
10. Cream the butter, then add the sifted (!) powdered sugar bit by bit until dissolved. Add the vanilla extract.
11. With a spatula scrape the bowl and fill your piping bag, push the frosting down in your piping bag and twist the back closed.
12. Push some test frosting out until you have established the “flow of frosting”. Now just swirl around your cupcake and make it look pretty…oh and don’t forget the sprinkles on top
Nothing says happy birthday like a swirl of butter cream on a tiny piece of cake 😉