Module 7: Cupcakes
A playful version of vanilla cupcakes with colorful sprinkles for a light and cheerful finish.
Ingredients
75g unsalted butter, softened
150g sugar
2 eggs
50ml oil
115ml milk
180g all-purpose flour
1 tsp baking powder
½ tsp salt
2–3 tbsp sprinkles (confetti)
Before You Start
Butter should be soft, not melted
Use baking-safe sprinkles (colors won’t bleed)
Do not overmix after adding flour
Method
Preheat oven to 175°C (350°F) and line a cupcake tray
Cream butter and sugar until light and smooth
Add eggs one at a time, mixing until mixture smooth and fluffy
Mix flour, baking powder, and salt in a separate bowl
Alternate adding dry ingredients and milk
Add oil and mix until combined
Mix until just combined
Gently fold in sprinkles
Portion batter evenly into cupcake liners
Bake for 18–20 minutes
Cool completely before frosting
What to Look For
batter smooth with evenly distributed sprinkles
cupcakes rise evenly
soft, light texture
colorful specks throughout
❌ Common Mistakes
overmixing after adding sprinkles → colors bleed
using non-baking sprinkles → dull or melted colors
too many sprinkles → heavy batter
✨ Tip
Fold sprinkles in gently at the end to keep the colors bright and defined.
