Not sure if you’ve had the pleasure of tasting a Sprinkles cupcake… They are incredibly good. The cake is super moist, and the frosting… what can I say, it is superb!
For those who aren’t lucky enough to live close to one, for those who are annoyed because after a long day at work, have waited patiently in line and gotten to the counter only to find that they’ve sold out of their favorite flavor, or for those who just don’t like waiting in long lines period.
Fret not! There is another option to satisfy that Sprinkles craving… In my case what I do is pick up a little container of Red Velvet Sprinkles Cupcake Mix, and make my own.
First we get our ingredients out, and let them come to room temperature
Now lets get our cupcake liners ready.
Famous Modern Dots
We mix all our ingredients according to the package directions, and pour into our cupcake liners.
The baking time suggested in the directions says 20-22 min, however for my oven baking them for 18 min yielded a more moister cake, any longer and the cake dries out a bit.
Ah… sitting pretty waiting to be frosted.
Now for the frosting, pretty simple and straight forward.
Sprinkles Cream Cheese Frosting
from package directions
8 ounces (227 g) cream cheese, cold
1 stick (113 g) unsalted butter, firm but not cold
1/8 teaspoon salt
3 3/4 cups (375g) confectioners’ sugar, sifted
1/2 teaspoon vanilla extract
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter and salt on medium-low speed until smooth and creamy, 2 to 3 minutes.
Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated. Add the vanilla and beat just until incorporated. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency.
Whip it all up…
All that’s missing is that famous “Modern Dot”.