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. Pour egg whites and sugar in the bowl of a stand mixer, and whisk them together by hand to combine. Create a double boiler by filling a saucepan with a few inches of water and placing the bowl on top. The bottom of the bowl should not touch the water. Heat saucepan over medium heat.
2. Attach a candy thermometer to the bowl and heat the egg white mixture to 160 degrees, whisking often. Once the mixture reaches 160 degrees, about 10 to 12 minutes. Carefully transfer the bowl to the stand mixer.
3. With the whisk attachment attached, beat the egg white mixture on high speed for about 8 to 10 minutes until egg whites hold medium-stiff peaks. The mixer bowl should be room temperature with no residual heat coming from the top of the bowl.
4. Remove the whisk attachment from the mixer and replace it with the paddle attachment. With the mixer on low speed, add the butter a tablespoon at a time, then add the vanilla extract and vodka if using.
   Once the butter is combined increase the mixer speed to medium-high and beat until the buttercream is smooth and silky, about 5 minutes. Add in rainbow sprinkles and gently stir in by hand.

ASSEMBLE

1. Using an Ateco 808 piping tip, pipe frosting on top of each cupcake and garnish with a maraschino cherry.