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Cupcakes with Frosting and Sprinkles

Dan Lepard demonstrates how to bake basic cupcakes topped with a smooth, fluffy buttercream swirl and colorful sugar sprinkles.

BakingVegetarianDessertCupcakesButtercream
Estimated Nutrition
Calories
657.7
kcal / serving
7892.4 kcal total
Carbs
69.5g
per serving
834 g total
Fat
40.2g
per serving
482.4 g total
Protein
5.4g
per serving
64.2 g total
Cook Time
25
minutes
Serves
12
cupcakes
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
or brown sugar
25
g
Arrowroot
or cornflour
2
tsp
Vanilla Extract
3
tsp
Baking Powder
500
g
Icing Sugar
split into 300g and 200g portions
25
g
Liquid Glucose
2
tsp
Vanilla Extract
for buttercream, or other flavoring
1
piece
Sugar Sprinkles
to decorate
Dairy
100
g
Unsalted Butter
melted
4
piece
Free-Range Eggs
medium size
80
ml
Milk
100
ml
Double Cream
50
g
Condensed Milk
200
g
Unsalted Butter
softened, for buttercream
100
g
Baking Margarine
softened
100
ml
Double Cream
for buttercream
GrainsCereals
300
g
Plain Flour
OilsFats
50
ml
Sunflower Oil
Other
1
piece
Food Colouring
few drops, optional

Method

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