Makes 12 Servings
Prep Time: 20 minutes for the cake / 10 minutes for the frosting
YOU WILL NEED :
FOR THE CAKE :
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- ¾ stick unsalted butter at room temperature
- ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (whole milk with just a squeeze of lemon juice)
- Food Dye: Red and Blue
- 4 cups of buttercream icing (See Below)
- Garnish with 1/4 cup multi-colored sprinkles.
FOR THE FROSTING :
- 2 ¼ sticks unsalted butter
- 1 lbs. confectionary sugar
- 1 teaspoon vanilla extract
- 3 tablespoons water
HERE’S HOW YOU DO IT :
Pre-heat oven to 350 degrees. Place cupcake liners in a 12-portion cupcake pan; set aside.
In a bowl, whisk together all dry ingredients except for the sugar; set aside.
In another bowl, using a mixer on medium speed, beat the butter until smooth. Slowly add the sugar and continue beating until the mixture is light and fluffy. Add the eggs one at a time, and then add the vanilla. Add the flour mixture in 3 portions, alternating with the buttermilk in 2 portions, starting and ending with flour.
Divide batter into three portions. Remove 1/3 of the batter and dye it red. Then another 1/3 and dye it blue. Leaving 1/3 in the original mixing bowl. Pour each color of batter evenly into prepared cupcake pans. Then using a toothpick swirl the colors gently.
Bake for 20 – 22 minutes, or until lightly golden-brown and a toothpick inserted into the center of the cake comes out clean. After cake is cooled, level layers and top with frosting stack one on top of the other. Cover the top with frosting, then drizzle sprinkles over top and sides of the cake.
TO MAKE THE FROSTING:
Beat butter until it resembles frosting. Slowly add confectionary sugar until combined. Add vanilla and water; mix at high speed until smooth.
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