Recipe adapted from Brown Eyes Baker Funfetti Cupcakes but instead of the rainbow I tweak it with rainbow sherbet....wow its awesome like eating ice cream on cakes.
Rainbow Sherbet Cupcakes
For the Cupcakes:
1¾ cups cake flour
1¼ cups all-purpose flour
1¾ cups granulated sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room
temperature, cut into ½-inch cubes
1 cup whole milk
2 teaspoons vanilla extract
2 cups rainbow sherbet melts first
For the Vanilla Buttercream Frosting:
2 cups unsalted butter, at room
5 cups powdered sugar
2 tablespoons vanilla extract
1. Make the Cupcakes: Preheat oven to
350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add
the flours, sugar, baking powder and salt, and mix together on low speed for 1
minute. With the mixer on low, add the butter, a few cubes at a time, continuing
until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add
the eggs one at a time, scraping down the sides of the bowl between additions.
Slowly pour in the milk and vanilla and mix until combined. Increase the mixer
speed to medium and beat for 2 minutes, until batter is smooth, scraping the
sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.
4. Fill the liners two-thirds full
(about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set
and a toothpick inserted into the center comes out clean. Cool in pan for 10
minutes, then remove to a wire rack to cool completely before frosting.
5. Make the Frosting: Using the wire
whisk attachment of your stand mixer, whip the butter on medium-high speed for
5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low
and gradually add the powdered sugar. Once all of the powdered sugar is
incorporated, increase the speed to medium-high and add the vanilla, mixing
until incorporated. Whip at medium-high speed until light and fluffy, about 2
minutes, scraping the bowl as needed.
6. Frost the cupcakes as desired.
Frosted cupcakes can be stored in an airtight container at room temperature for
up to 3 days.
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