Instructions

Vanilla Cupcakes

1. Preheat the oven to 350F degrees. Line the 6 middle cavities of a regular-sized muffin tin with muffin papers.
2. In a medium bowl using a hand-held electric mixer, beat the egg and sugar for about 5 minutes or until the mixture is very pale in color and has significantly increased in volume.
3. Sprinkle the flour, baking powder and salt over the eggs and gently whisk in the dry ingredients.
4. Add the butter and milk to a liquid measuring cup. Microwave in 30-second increments until the butter is melted. Whisk in the vanilla extract.
5. Whisk the warm milk and butter mixture into the batter until smooth. Add in the blue food coloring to your desired shade, and mix until it’s a consistent color.
6. Spoon the batter into the cupcake liners filling each about 2/3 to 3/4 full. You should end up with 6 cupcakes.
7. Bake in the preheated oven for 18-20 minutes or until the tops look set and are slightly firm/springy to the touch, or an inserted toothpick comes out clean.
8. Cool the cupcakes for 10 minutes in the pan, then remove from the pan and continue cooling on a cooling rack.

Frosting

1. In a small bowl, beat the butter until smooth.
2. Add in the salt and vanilla extract. Starting with the mixer on low speed, beat in 1 cup powdered sugar.
3. Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with a tablespoon of milk or cream until the desired sweetness and thickness is reached.
4. Fill a bowl with blue sprinkles, and then pipe frosting onto the top of each cupcakes, just in a sort of blob way. Then, dip the frosted cupcake into the sprinkles and roll around to cover the tops and shape them.