| the recipe |


Fluffy funfetti cake topped with creamy white chocolate buttercream and finished with rainbow sprinkles and a frosted animal cookie.

Come one, come all!

To see (and to taste) the greatest cupcakes on earth!  Seriously you guys, I’m obsessed. Obsessed with frosted animal cookies! Arguably the most addictive treat of all time, these cookies have an air of nostalgia that makes my heart (and my tummy) filled with happiness. 

What do I love about them? Everything, absolutely everything. From the amazing flavor and the bubblegum pink icing to the crunchy rainbow sprinkles, it doesn’t get any better. Well… There is one thing that could make this beloved bite size delight even better... serving it in cupcake form! 

Making the Cupcakes

INGREDIENTS *Yields 24 cupcakes 1 cup milk 1 tablespoon white vinegar 2 2/3 cups (332.5 g) all-purpose flour 3/4 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup unsalted butter, at room temperature 1 3/4 cups (350 g) granulated sugar 3 eggs, at room temperature 2 egg yolks, at room temperature 1 tablespoon vanilla extract 1/4 cup sour cream 1/2 cup nonpareil rainbow sprinkles

DIRECTIONS Preheat oven to 350 degrees. In a small bowl, whisk together milk and vinegar. Let stand for 10 minutes (milk will start to curdle). In a stand mixer fitted with the paddle attachment, cream butter for 1 minute. Add sugar and beat for an additional 3 minutes, until light and fluffy.

Creaming the butter and sugar incorporates air into the batter which is the key to fluffy cupcakes! The air bubbles will expand during baking, giving the cupcakes a perfect texture.

Next, whisk together eggs, egg yolks, vanilla, and sour cream in a small bowl. Pour into the butter-sugar mixture and mix until combined. In a medium bowl, sift together flour, salt, baking powder, and baking soda. Add half of the flour mixture to the wet ingredients and mix until incorporated. Then add half of the milk and mix. Continue alternating until all of the flour and milk have been combined. Gently fold in sprinkles.

Pour batter into prepared muffin tins. Fill slightly less than 2/3 of the way full.

Bake for 14-16 minutes. Let cool in pan for a few minutes before transferring to wire wrack to cool completely.

Making the Frosting

INGREDIENTS 12 ounces white chocolate (not chips!) 1 1/2 cups unsalted butter, at room temperature 4 cups powdered sugar, sifted 1 tablespoon vanilla extract  1/4 teaspoon salt 1/2 cup heavy cream* Pink food coloring

DIRECTIONS Melt white chocolate and let return to room temperature. In the bowl of a stand mixer fitted with paddle attachment, cream butter for 1 minute. Add sifted powdered sugar and beat until light and fluffy (2-3 minutes). Add cooled white chocolate and mix until combined. Add vanilla and salt, beating until incorporated. Slowly add heavy cream until desired consistency is reached (*you may not use it all). Add pink food coloring to half of the frosting, mixing until uniform in color.

Pipe a generous amount of frosting onto each cupcake, sprinkle with the nonpareils, and top with your favorite circus animal cookie (Mine are the lions!)

Adorable, delectable, and fun for all ages, these cupcakes are a surefire crowd-pleaser! Lastly, making these cupcakes will allow you to perform a famous circus favorite: "The Vanishing Act".


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