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How to - Funfetti Cupcakes




Ingredients
250g plain flour, sifted 
6 Medium Free-Range Eggs
200g granulated gugar 
250g butter 
1½ tsp baking powder
1½ tsp vanilla extract
150g rainbow cake sprinkles

Preparation
1. Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes.
2. Turn on the oven to 150̊ C and leave to heat while you whisk all the eggs together till it’s completely smooth.
3. Add the whisked egg to the creamed butter and sugar and mix again using a mixer till it is soft.
4. Add the vanilla extract to the mix (you may use other flavours) 
5. Add baking powder to the sifted flour mix in bits to the ingredients above till it is completely incorporated and smooth.
6. Next,  line the cups in the cupcake tray with liners and pour the cake mix into each cups, but halfway of the cups and not full as you don’t want the cake to over rise and form a wrong shape. 
7. Afterwards, place in the oven and leave to bake for about 30 - 40 minutes. Leave to cool.
8. Fill a piping bag with icing. See Buttercream Icing Instructions
9. With your nozzle of choice, pipe onto the cupcakes. Follow up with the cupcake sprinkles.
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