The cupcake chain is opening up in the Domain Northside. FOX 7's Tania Ortega got a sneak peek.
Want to make a Sprinkles cupcake at home? Here's a recipe for one
Sprinkles Banana Cupcakes
Makes 1 dozen
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup mashed, very ripe banana (about 2 large bananas)
¼ cup buttermilk, shaken
1 teaspoon pure vanilla extract
1 ½ sticks (3/4 cup) unsalted butter, slightly softened
1 cup granulated sugar
2 large eggs
Preheat the oven to 350°F. Line a 12-cup cupcake pan with paper liners.
In a medium bowl sift the flour, baking soda, baking powder, and salt. In a small bowl mix the banana, buttermilk, and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 2-3 minutes. Reduce speed to medium-low, add the eggs one at a time and beat until creamy, 1-2 minutes. Slowly add half the flour mixture, then the banana-buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.
Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch and a toothpick inserted in the center comes out clean, 22-23 minutes. Transfer the pan to a wire rack and cool completely before frosting with Vanilla Frosting.
Dark Chocolate Frosting
1 1/2 sticks (3/4 cup) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
2 1/2 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, melted and cooled to room temperature
2 tablespoons whole milk
In a stand mixer fitted with the paddle attachment beat the butter on medium speed until fluffy, 1-2 minutes. Gradually add confectioners’ sugar and beat until smooth, 2-3 minutes. Add the vanilla extract and melted chocolate and beat until just incorporated, being careful not to incorporate too much air into the frosting. Add additional milk by the tablespoonful if needed to achieve a spreadable consistency.