Ingredients

Cupcakes:

• 2 cups flour
• 1 cup sugar
• 1 Tbsp baking powder
• 1/4 Tsp salt
• 1 cup milk
• 2 eggs
• 1/4 cup canna-oil (vegetable is best)
• 1/4 vegetable oil
• 2 Tsp vanilla extract
• 1/3 cup rainbow sprinkles

Frosting:

• 1 cup sugar
• 1 cup egg whites
• 1 lb butter, salted, room temperature
• 1 Tsp vanilla extract

Directions

Cupcakes:

• Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
• Mix all of the dry ingredients together in a medium bowl.
• Whisk all of the liquid ingredients together until blended.
• Add the liquid ingredients to the dry ingredients & mix until there are no large lumps. Do not overmix. Gently stir in the rainbow sprinkles until just blended.
• Use a 2-ounce portion scoop & fill each cupcake liner with one scoop. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven & allow to cool a bit before removing them from the pan.

Frosting:

• Put 2 inches of water into a medium-size pot, & bring to a boil.
• Place the sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.
• Whisk constantly until temperature reaches 140°F/60°C or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!
• Use a hand mixer or pour the egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.
• Place the mixer on low speed, add the cubes of butter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla & continue to beat on low speed until well combined.
• Once the cupcakes have completely cooled, place a large star tip into a piping bag & fill with the buttercream. Pipe a rosette onto each cupcake & add the sprinkles on top.
• Serve immediately, the same day or keep in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.

The oil will keep for up to 6 weeks if covered and refrigerated.