Rainbow Sprinkle Cake
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Source URL: www.nytimes.com
Course: Cakes
Reviews
1 reviews,
average rating 4.0 / 5
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I used this recipe, halving the frosting, to make 12 large and 2 small cupcakes. It was exactly enough frosting (no left overs) for a piped swirl atop each. I baked the cupcakes the day before and though the flavor improved overnight I did add a vanilla/milk soak before frosting (otherwise they were a bit flat) - this kept them moist and added good flavor.