Firecracker Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 sticks unsalted butter, room temperature
1¼ cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
cup rainbow candy sprinkles
1 cup heavy cream
2 tablespoons powdered sugar
About ¾ cup blueberries, to garnish
About ¾ cup raspberries, to garnish
About cup Pop Rocks candy (14 .24-ounce packets), to garnish
Heat the oven to 375 degrees. Coat the inside of twelve 8-ounce oven-safe coffee or tea cups with baking spray (flour and oil). Alternatively, 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, 2 to 2 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 3 to 4 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 ingedients are mixed in. Gently fold in the sprinkles or miniature candy-coated chocolates candies.
Fill the prepared cups halfway with batter. Place the cups on a baking sheet and bake, rotating the pan halfway through cooking, until a skewer inserted at the center comes out clean, 28-30 minutes.
Transfer the cups from the baking sheet to a wire rack and allow them to cool completely.
Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining 1 teaspoon of 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.
Serves about 12.
Patrick Decker for the Associated Press