Ingredients
The following ingredients have 12 Servings
- 1 2/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1/4 cup canola or vegetable oil
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup sour cream
- 3/4 cup milk
- 2 tsp vanilla
- 1 tsp almond
- 1/2 cup sprinkles
- Vanilla Buttercream:
- 1 cup butter, softened to room temp
- 3-4 cup powdered sugar
- 1/4 cup heavy cream, half-and-half, or whole milk
- 2 tsp vanilla
- pinch of salt to offset sweetness
Instruction
- Preheat oven to 350. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside. In a microwave safe bowl, melt the butter. Next, add in canola oil and sugar. Mix until combined. The mixture will seem gritty, but that's okay. Allow the butter mix to reach room temperature (set it aside for 5-10 minutes), or power chill it in the fridge for a couple of minutes.
- Once it has cooled down, add the egg, sour cream, milk, and extracts in the butter mix. Once combined, add in flour mixture. When that combines, add in the sprinkles and mix until just combined, otherwise the sprinkles will bleed too much.
- Pour into muffin tins, filling each cup a little over 3/4 full.
- Bake for about 20 minutes or until a cake tester comes out clean.
