Have fun with these tasty Vanilla Cupcakes that are filled with tangy Lemon Curd and topped with bright and fun Sprinkle Bark. Great for any event or when you just want something sweet!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup lemon curd. 1/2 cup colorful sprinkles. 1/2 cup white chocolate chips.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake. Fill each hole with lemon curd. Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. Spread a thin layer of melted white chocolate over a parchment paper-lined baking sheet. Immediately sprinkle the colorful sprinkles over the chocolate. Place the sprinkle bark in the refrigerator for a few minutes to harden. Break the sprinkle bark into small pieces and use them to decorate the tops of the cupcakes. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 18 minutes
canadian millennials
