Celebration Sprinkle Cupcakes DIY Baking Kit

Red Velvet NYC ships its Celebration Sprinkle Cupcakes DIY Baking Kit nationwide on Goldbelly! This DIY cupcake baking kit will help you pull off 18 homemade rainbow sprinkle cupcakes! Bring out your inner child with these celebratory cupcakes. Colorful cakes, pastel sprinkles, and gold candles scream YAY. This cupcake baking kit includes the pre-measured ingredients, a detailed recipe card, 18 oven-safe cupcake cups, a disposable piping bag, and 10 gold candles. Add eggs, butter, and cream cheese from home.

Sisters Agathe and Arielle knew there had to be a better way to pull off a Pinterest-perfect treat, so they created Red Velvet to bring pastry chef-developed recipes to the masses, along with everything needed to bake them! Whether you’re searching for a way to instill the love of baking in the children in your life, or want to whip up a pastry chef-level dessert without a trip to the supermarket (and with minimal wasted ingredients), these DIY baking kits will have you whipping up gourmet treats to impress in no time at all! Red Velvet has been featured in The Wall Street Journal, The New York Times, InStyle, Food & Wine, and more.

MORE DETAILS

This package makes 18 Celebration Sprinkle Cupcakes and includes:

• Pre-measured ingredients
• A detailed recipe card
• 10 Gold Candles
• 18 Oven-Safe Cupcake Cups
• Eggs, buttermilk, and butter not included
• Arrives in a beautiful branded box. Perfect for a gift!

Box arrives with ribbon and gift message at no extra charge, include gift message at checkout

INSTRUCTIONS / STORAGE

• Red Velvet ships Monday – Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Box arrives ready to use.
• Eggs, buttermilk, and butter not included.
• Store in a cool, dry place for up to 3 months.

To Make

• Preheat oven to 350°F.
• Take out 2 eggs, 6 oz. buttermilk, and 2.5 sticks of unsalted butter from your refrigerator (not provided). Allow butter to
  come to room temperature.
• Line up 18 cupcake cups on a baking sheet.
• In a medium bowl, sift the flour, baking powder, baking soda, and salt together.
• In a large bowl, using an electric mixer, cream 1 stick of butter and granulated sugar until light and fluffy. Add eggs one at a time, beating until smooth.
• Scrape down the sides of the bowl and stir in half of the vanilla extract.
• Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, fold in the rainbow sprinkles and mix until just incorporated.
• Fill all 18 cupcake cups 2/3 full.
• Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let the cupcakes cool for 30 minutes on a wire rack (frosting will melt if cupcakes are not completely cooled).
• Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat 1.5 remaining sticks of butter in a medium bowl until it starts to look pale, then slowly and the confectioner’s sugar and beat for 2-3 minutes.
• Add the remaining vanilla extract and mix until smooth.
• Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting.
• Decorate with round pastel sprinkles and CELEBRATE!

Ingredients

Flour, Baking Soda, Baking Powder, Vanilla Extract, Salt, Granulated Sugar, Confectioner’s Sugar, Rainbow Sprinkles, Pastel Confetti Sprinkles. Allergens: Gluten/wheat, Soy, Milk, Eggs.