Nonpareils (or “sprinkles”) are available in baking supply stores in various shapes and sizes. Note that there are “sprinkles” that are too large and thick to be mixed into the batter. The large ones are good for decorating but, mixed into the batter, they will not soften sufficiently during baking. So, choose small ones. Small and thin.
Most confetti cupcake or confetti cake recipes use only egg whites to achieve an almost white color that best sets off the bright hues of the sprinkles. I used a whole egg instead as I didn’t want to bother thinking what I would do with the egg yolks.
- 1 ¼ cups cake flour plus 1 tablespoon
- 1 teaspoon salt
- ¾ cup vegetable oil
- ¾ cup sugar
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract (optional)
- ¾ teaspoon baking soda
- 1 teaspoon white vinegar
- ¼ cup nonpareils (sprinkles)
- Line a 12-hole muffin / cupcake pan.
- Preheat the oven to 350F (325F if using dark-colored pan).
- Sift together the flour and salt.
- Beat the oil and sugar until smooth.
- Add the egg and beat until incorporated.
- Add the a third of the flour and mix.
- Add half of the buttermilk and mix.
- Add another third of the flour, then the remaining half of the buttermilk and, finally, the last third of the flour, mixing after each addition.
- If using vanilla extract, stir it in.
- Mix together the baking soda and vinegar (it will fizzle).
- Add to the cake batter and mix in.
- Add the sprinkles to the batter and stir in.
- Divide the batter among the 12 holes of the pan.
- Bake for 17 to 20 minutes or until a toothpick inserted at the center of a cupcake comes out clean.
- Place the pan on a rack and cool the cupcakes completely before removing them.