Ingredients
2 large eggs
34 cup granulated sugar
12 cup vegetable oil
12 cup buttermilk
1 14 cups flour
14 teaspoon salt
1 14 teaspoons baking powder
1 12 teaspoons vanilla extract
14 cup candy sprinkles (optional)
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating
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Preheat oven to 350 degrees F. Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed. Add oil and vanilla extract. Beat for 1 minute. Sift dry ingredients together. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour. Continue to beat, until just mixed. Line cupcake pans with paper liners, spoon cupcake batter into liners, until 1/2 to 2/3 full. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans, then remove and place on wire rack to cool completely.