With buttery, sweet flavours and blush rose decorations these cupcakes are a perfect sweet treat for the one you’re sweet on.
Makes: 12 servings || Takes: 55 Minutes
FOR THE CAKE:
1 2/3 cups all-purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter room temperature
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
FOR THE BUTTERCREAM:
1 pound unsalted butter room temperature
8 cups confectioners’ sugar
1/2 cup cream
1 drop pink food colouring (a very small drop)
For the Cake
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
Divide the mixture into cupcake papers.
Bake at 340 for about 25 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the Buttercream
Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
Separate the buttercream into two batches and mix in the pink food colouring into one batch.