Pot of Gold Cupcakes
In a stand mixer, add oil, sugar, eggs, and vanilla and beat until light and fluffy. Then slowly add your flour mixture, followed by the milk and sprinkles. Scoop batter into cupcake liners and preheat oven to 350F. Bake for 18 minutes & let cool. In a stand mixer, start creaming together softened butter & icing sugar on low – slowly adding the sugar, & eventually vanilla & milk. Mix until light and fluffy. Transfer to a piping bag and decorate.
Ingredients
Cupcakes:
- ¼ C Oil, 2/3C Sugar
- 1 Egg, 1 tsp vanilla extract
- 1 ¼ C flour
- 1 tsp Fleischmann's® Baking Powder
- ½ tsp salt
- ½ C milk
- ¼ C sprinkles
Buttercream:
- 1 C Unsalted Butter
- 3 C Icing Sugar
- 1 tsp Vanilla Extract
- 1 tsp Milk
Method
Cupcakes:
In a stand mixer, add oil, sugar, eggs, and vanilla and beat until light and fluffy. Then slowly add your flour mixture, followed by the milk and sprinkles. Scoop batter into cupcake liners and preheat oven to 350F. Bake for 18 minutes & let cool.
Buttercream:
In a stand mixer, start creaming together softened butter & icing sugar on low – slowly adding the sugar, & eventually vanilla & milk. Mix until light and fluffy. Transfer to a piping bag and decorate.
