Instructions

CUPCAKE

1. Adjust and oven racks to the upper third and lower third of the oven and heat the oven to 350 degrees. Line cupcake pans with cupcake liners and set aside. In a food processor, pulse sprinkles until coarsely ground, about 8 pulses and set aside.
2. In a 4 cup liquid measuring cup, whisk together the milk, egg whites and vanilla.
3. With a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until the mixture forms pea sized pieces, about 1 minute. Reserve ½ cup of the milk mixture. Pour remaining milk mixture into the batter and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the speed to medium-low and add reserved ½ cup milk mixture and beat until combined, about 30 seconds. Give the batter a final stir by hand and stir in ground sprinkles.
4. Divide batter among prepared cupcake pans filling each cup about two-thirds full. Bake until a cake tester inserted on the top comes out with a few moist crumbs attached, about 15 to 20 minutes, switching and rotating pans twice during baking. Let cupcakes cool in their pan on a wire rack for 10 minutes then invert on a wire rack to cool completely, about 2 hours.
   

BUTTERCREAM

1. In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening and extract on medium speed until smooth and creamy, about 3 minutes.
2. Add the water, salt and half of the powdered sugar and mix until combined. Scrape down the sides of the bowl as necessary.
3. On low speed, slowly add the remaining powdered sugar and more water if needed to achieve the desired consistency. Use frosting immediately or cover with a damp cloth, as the frosting will start to harden as it sits.

ASSEMBLE

1. Using an Ateco 827 piping tip, pipe frosting on top of each cupcake and garnish with a peppermint candy.