4 cups all-purpose flour
1 ½ cups caster sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
¼ cup vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
Preheat the oven to 180°c.
Line a cupcake tin with cupcake liners.
Add dry ingredients to a stand mixer and mix on low for two minutes.
Soften but DON’T melt the butter in the microwave. Then add butter to dry ingredients.
Add milk, eggs, yogurt, oil and vanilla extract to a large jug and whisk well.
Turn on mixer and pour wet ingredients into the dry ingredients in a slow (sexy) stream.
Divide batter into seven bowls and colour each one a different colour.
Add each colour batter into a piping bag and pipe small blobs of each colour into the cupcake liners until ¾ full. Or use dog poo bags like Sera, just make sure they’re clean.
Bake for 20-25 minutes.
Once the cupcakes have cooled, cut a hole in the middle of each cupcake and fill with sprinkles.
When it comes to the icing, just buy it pre-made, it’s not worth the stress.
Enjoy. Or don’t.