- Level: Easy
- Total: 24 min
- Prep: 15 min
- Cook: 9 min
- Yield: about 55 mini cupcakes
Ingredients
1 3/4 cups cake flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter
1 1/4 cups sugar
2 extra-large whole eggs
3 large egg yolks
2 1/2 teaspoons vanilla extract
1/3 cup vegetable oil
1/3 cup buttermilk, shaken
Popping Candy Buttercream, recipe follows
Popping Candy Buttercream:
8 tablespoons unsalted sweet cream butter, softened
2 teaspoons vanilla extract
2 to 3 cups powdered sugar, well sifted
1 to 3 teaspoons cream, as needed
Popping candy, for garnish (recommended: Pop Rocks)
Directions
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk.
- Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then frost with Popping Candy Buttercream and enjoy!
Popping Candy Buttercream:
- Beat together the butter and vanilla extract until smooth. Beat in the powdered sugar, 1 cup at a time, adjusting for taste. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake.
