FireCracker Cupcakes

FireCracker Cupcakes from Noble Pig!



Ingredients:

All-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract, milk, rainbow candy sprinkles, blueberries, raspberries and POP ROCKS!
First, sift together 2-1/2 cups all-purpose flour, 2-1/2 teaspoons baking powder and 1/4 teaspoon salt. In a large bowl cream together 1-1/2 sticks unsalted butter and 1-1/4 cups sugar until fluffy, is increased in volume and is lightened in color. About three minutes.

In another bowl, with an electric mixer, add 8 eight yolks and 1 teaspoon vanilla. Beat until the mixture is thickened and pale in color, about four minutes. Add this to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half the milk (1/2 cup) followed by another third of the flour. When well mixed, add remaining milk, mix, then add the remaining flour.



Fold in a 1/2 cup of rainbow sprinkles.

Line cupcake pan with liners and fill with batter. I fill mine to the top but 2/3's full would work as well. Bake at 350 degrees for 22-25 minutes or until a toothpick inserted comes out clean.



Transfer to a wire rack and let them cool completely before decorating them.

While waiting let's make the whipped cream. You will need: Heavy cream, powdered sugar and vanilla extract.

In a large bowl, add 2 cups heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Beat with an electric mixer on high until thick, about 4-5 minutes. Whipped cream should hold it's shape and not be runny.



Pipe or dollop on the whipped cream and garnish with blueberries, raspberries and generously cover with POP ROCKS of course!

Or leave the POP ROCKS off and serve everyone with their own pack of POP ROCKS, which I think is more fun.



Firecracker Cupcakes
adapted from Patrick Decker

2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees.

Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes.

Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients.

Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.

Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in. Gently fold in the sprinkles.

Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake.

Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick.

Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries.

Sprinkle each cupcake GENEROUSLY with POP ROCKS.