What you’ll need
250g The Healthy Baker Self Raising Flour
5 tablespoon sprinkles
125g unsalted butter, softened
165g caster sugar
1 teaspoon vanilla extract
2 eggs
105ml buttermilk
For the icing
150g unsalted butter, softened
1 teaspoon vanilla bean paste
200g icing sugar
165g milk chocolate, melted
to decorate sprinkles
Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.
In a medium bowl whisk together the flour and the jimmies/sprinkles and set aside.
In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy using the paddle attachment.
Beat in the eggs one at a time, then add the flour and the milk and slowly mix until combined.
Evenly divide the mixture amongst the cupcake cases, so each are about 3/4 full.
Bake for 20-25 minutes, or until the cakes spring back when touched lightly and a skewer comes out clean. The cakes will be lightly golden when they are done.
Remove the cupcakes from the tray and cool on a wire rack.
To make the icing, beat the butter and vanilla using a stand mixer and the paddle attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing mixture and beat for another 1-2 minutes or until the icing is fluffy.
Add the melted chocolate (make sure the chocolate has cooled a little but is still runny) and beat until combined.
Fill a piping bag or zip lock bag with a hole cut in the corner with the icing, and pipe icing on each cupcake so they have a decent dome of icing each. Use a spatula or flat bladed knife to smooth out the icing on each cupcake.
Tip a generous amount of sprinkles/100s & 1000s into a small bowl, and dip the tops of each cupcake into it so all the icing is covered in sprinkles. Tap of any excess and continue with the remaining cupcakes.
