Mini Sprinkle Cupcakes
Ingredients
- 48 mini cupcake paper liners
- Cupcakes:
- 1/2 cup (125 mL) All-Vegetable Shortening
- 1 cup (250 mL) sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1 1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/4 cup (50 mL) multi-coloured sprinkles
- Icing:
- 1/2 cup (125 mL) butter, softened
- 6 cups (1.5 L) icing sugar
- 1/2 cup (125 mL) Carnation Regular, 2% or Fat Free Evaporated Milk
- 1 tsp (5 mL) vanilla extract
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line mini muffin pans with paper liners.
Step 2:
Cupcakes: Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
Step 3:
Combine dry ingredients in a separate bowl. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in sprinkles. Place batter in prepared pans.
Step 4:
Bake in preheated oven for 15 to 17 minutes. Cool. Repeat process with second pan.
Step 5:
Icing: Beat butter, 3 cups icing sugar, milk and vanilla for 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. Ice cupcakes once cool.
Tips
Use a small ice cream scoop to place the batter into prepared pans.
Have the kids help decorate the cupcakes.
Add a few drops of food colouring to the icing.