Birthday Cupcakes

Makes 6

Ingredients

• 1 large egg

• 60 gr sugar

• 1 tsp vanilla extract or paste

• 50 ml olive oil

• 140 ml milk

• 150 gr flour

• 1 tsp baking powder

• Pinch of salt

• 35 gr rainbow sprinkles

• For the Raspberry Italian Meringue Buttercream

  • 80 gr sugar

  • 25 ml water

  • 1 large egg whites, room temp

  • 55 gr unsalted butter, cubed, room temp

  • 2 tbsp limoncello

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with cupcake liners.

2. In a large bowl, whisk egg and sugar for 3 minutes. Add vanilla, olive oil, and milk, whisk to combine. Shift flour, baking powder, and salt. Whisk to combine. Add sprinkles and fold with a spatula.

3. Fill cupcake papers about 3/4 the way up and bake for 20 minutes. Leave it to cool.

4. For the buttercream; in a large bowl, beat butter with a hand mixer until light in color, about 4-5 minutes. Gradually add sifted powdered sugar, and combine with the mixer. Add vanilla and a pinch of salt, combine. Add milk until desired thickness is achieved, you can add less or more.

5. For the soak, mix milk and Chambord or vanilla in a small bowl.

6. To assemble the cupcakes, poke a couple of holes with a toothpick, and soak them with milk mixture. Select a piping tip to be used for buttercream and place it at the bottom of a piping bag. Fill the piping bag with buttercream, and decorate the cupcakes as you wish. Top with more rainbow sprinkles and enjoy!