Counting Sprinkles

Ingredients

• 6 oz cake flour
• 6 oz granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 oz unsalted butter, room temp
• 4 oz whole milk
• 1 large egg + 2 large egg whites, room temp
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 oz multi colored sprinkles, plus more for decorating

Instructions

1. Preheat to 350
2. Line your cupcake tin with liners or spray with nonstick spray. Set aside. In a mixing bowl place the butter and add the extracts. Turn on your scale and place a bowl on it, zeroing out it's weight, and measure out the sugar. Add the sugar to the butter and beat ingredients for 3-5 minutes for proper aeration.
3. Once the butter mixture is light and fluffy, add the eggs one at a time. Beat on medium speed until incorporated. Turn off mixer. Weight out the cake flour. In a separate mixing bowl place the salt and baking powder, sifting the cake flour into the mixing bowl. Then use a whisk to combine dry ingredients.
4. Measure out the milk, then sift half of the dry mixture over the butter mixture. Mix together on low speed, slowly adding half the milk. Once flour and milk are combined with the butter mixture, turn off mixer and scrape down the bowl. Sift in remaining flour over the butter mixture and continue to mix on low speed. Add remaining milk as it mixes. Scrape bowl a second time to incorporate all ingredients and mix for 60 seconds more. Add sprinkles and stir by hand until evenly distributed.
5. Take batter and fill the cupcake tin, filling the wells no more than 3/4 of the way full. Bake for roughly 18-22 minutes or until edges of the cupcakes are a light golden brown. Cool completely before frosting.