I served these at my little man’s 2nd birthday party and labelled them “Owl Icecream Cupcakes” in keeping with our Gruffalo theme. I used Swiss Meringue Buttercream instead of conventional Buttercream and it just intensified the ‘icecream’ appearance and overall flavour.
I recommend using large sprinkles or non-pareils – not small ones like hundreds & thousands. The Pretty Baker have a great selection of the right kind of thing.
Yield: about 24 cupcakes
For the cupcakes:
1 cup blue top milk, divided
6 large egg whites
1 tbsp. vanilla extract
¼ tsp. almond extract
2¾ cups standard flour, sifted
1½ cups caster sugar
1 tbsp. plus 1 tsp. baking powder
¾ tsp. salt
170 grams unsalted butter, at room temperature
½ cup multi-coloured sprinkles
For the frosting:
One batch Swiss Meringue Buttercream – Vanilla
Additional sprinkles, for decorating
Preheat the oven to 180˚ C. Line cupcake tins with paper liners. In a liquid measuring cup, combine ¼ cup of the milk, egg whites, vanilla and almond extracts. Whisk to blend. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, for about 30 seconds. Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed. Gently fold in the sprinkles with a spatula.
Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake, rotating the tins halfway through, until a toothpick inserted in the centre comes out clean, about 18 minutes. Let cool in the tin briefly, then transfer to a wire rack and allow to cool completely before frosting.
Prepare the vanilla swiss meringue buttercream. Add the buttercream to a pastry bag fitted with a decorative tip. Frost as desired. Garnish with additional sprinkles.
Adapted from Sweetapolita