Module 7: RECIPE : Cupcakes
A playful version of vanilla cupcakes with colorful sprinkles for a light and cheerful finish.
Ingredients
75 g unsalted butter, softened, about 1/3 cup
150 g sugar, about 3/4 cup
2 eggs
50 ml oil, about 3 tbsp plus 1 tsp
115 ml milk, about 1/2 cup
180 g all-purpose flour, about 1 1/2 cups
1 tsp baking powder
1/2 tsp salt
2 to 3 tbsp sprinkles, confetti style
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 with liners.
Cream the butter and sugar until light and smooth.
Add the eggs one at a time, mixing until the mixture is smooth and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and milk.
Add the oil and mix until combined.
Mix just until combined. Do not overmix.
Gently fold in the sprinkles.
Portion the batter evenly into the 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.
