March 26, 2016
1 hr 5 mins
1 2/3 cups Plain flour (240 gms)
1 cup sugar (200gms)
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature (170 gms)
3 egg whites
1 tsp vanilla extract or 1 tbs of Vanilla essence
1/2 cup sour cream
1/2 cup milk
1/2 Cup of sprinkles
2 cups unsalted butter
4 tbs Milk
5 cups Icing sugar
1/2 Teaspoon Vanilla Extract
A few drops of Blue food dye and a few drops of Bubblegum Essence
1I preheated Slow Cooker for about 15 mins
2Tea Towel under lid - Tea Towel Trick
3My slow cooker seems to cook quick, so keep an eye on them, I lifted lid to just peek and check how they were rising a few times, Careful not to let too much steam out though.
4Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
5Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
6Gently fold in the sprinkles.
7Fill cupcake liners a little more than half way. ( I used silicone )
8Slow cook on HIGH for 50 mins to an hours pending on your slow cooker with a tea towel under the lid, The cupcakes are light brown in colour around the edges.
9While cupcakes cool, make icing.
10Mix butter together for 3 minutes on medium,
11Slowly add Icing sugar and mix until smooth.
12Add milk, vanilla and food dye and mix well.
1The butter may make the cupcake batter slightly lumpy, You can leave for a few mins and then mix again for another 30 seconds.
Submitted by Candice Burgess
April 4, 2018
You can sit them in a shallow water bath if you like to
I don’t do so in metal slow cookers but I do if I am using my ceramic bowl ones 🙂
April 3, 2018
Do you add anything in slow cooker insert with the silicone cupcake liners?
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