Sprinkles Cupcakes in New Jersey?

Okay...So the amazing California based cupcake shop, Sprinkles may have opened a New York City location (I live in NJ), but I found out that these delicious treats can be made AT HOME.

OMG this is a CelebFoodie breakthrough. I don't have to travel to the city for my favorite sweet treat fix?

I was web-surfing yesterday, and came across this wonderful cooking blog called, Chronicles of the Carrot Top Mom. On the blog, a genius woman created a Sprinkles Red Velvet Copycat Recipe.

My taste buds began to water, and I knew that this was a recipe I needed to try right away. So there I was, at 8 am yesterday, baking up a storm. The end result was uncanny. Was this real life? Was this a fantasy? Nope. Just homemade Sprinkles Red Velvet Cupcakes, IN MY KITCHEN.

They were very easy to make, AND a crowd favorite. I brought them to a party last night and everyone gobbled the sweets up!

I really wanted to keep this "my little secret," but I feel like since I gushed a little, I should spill the recipe.

Kelly's Copycat Sprinkles Red Velvet Cupcake Recipe

You will need:

Makes 24 large, or 30 medium cupcakes

• 2 1/4 cups flour (I use all-purpose)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup buttermilk 
• 1 ounce red food coloring** (okay, that is a lot of red food coloring!) It doesn’t change the taste, so I only use 1 teaspoon unless the red color is really important to me.
• 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons Pure Vanilla Extract
• 16+ ounces confectioners’ sugar (Begin with this amount. I usually need up to 2 additional cups to thicken.)

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip for 5 minutes. You may need additional powdered sugar to thicken, especially if you are wanting to pile the frosting high like I do, or use a decorating tip.
5. Frost the cupcakes generously, and serve at room temperature! 

For more recipes from The Carrot Top Mom click here.

Have  a YUMMY July 1st!