Active Time: 10 Minutes
Total Time: 20 Minutes
Place the egg whites in a stand mixer with the whisk attachment.
Sprinkle in the sucrose esters and whisk on low speed for 5 minutes.
Place the sugar with the water in a small heavy bottom pan.
Using a candy thermometer, cook to 240°F.
Meanwhile, turn the mixer speed up to medium.
Slowly pour the cooked syrup into the whites until combined, increase the speed to medium high and whip for 10 minutes or until stiff peaks and cool.
Slowly add the room temperature butter 2 Tbsp at a time, until all combined.
Add salt and whip until nice and airy.
Active Time: 30 Minutes
Total Time: 2 Hours
Preheat an oven to 350°F.
In the bowl of your stand mixer place the milk, neutral flavored oil, whole eggs, vanilla, and water.
Using a paddle mix the wet ingredients on low for 3 minutes.
Dry mix together in a separate bowl the sugar, cake flour, baking soda, baking powder, rainbow sprinkles, and glycerol monostearate
Add the dry ingredients 1 spoonful at a time to the stand mixer until everything is incorporated.
Using a 1.5 oz ice cream scoop fill the cupcake liners in a cupcake pan with one scoop. If you don’t have an ice cream scoop then fill the cupcake liner just over ½ way.
You could also measure each cupcake. We find that 50g each makes for perfect sized cupcakes.
Bake at 350°F for 20 minutes until it reads 205°F internal temperature. Or test the center of the cupcake with a toothpick, If it is clean when removed, then the cupcake is done.
Remove the cupcakes from the pan and allow them to cool on a wire rack. They must be completely cool before frosting.
Frost the cupcakes to your liking and garnish with more rainbow sprinkles.