• I preheated Slow Cooker for about 15 mins
• Tea Towel under lid - Tea Towel Trick
• My 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.
• Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
• Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
• Gently fold in the sprinkles.
• Fill cupcake liners a little more than half way. ( I used silicone )
• Slow 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.
• While cupcakes cool, make icing.
• Mix butter together for 3 minutes on medium,
• Slowly add Icing sugar and mix until smooth.
• Add milk, vanilla and food dye and mix well.
• Ice cupcakes.

Note

• The butter may make the cupcake batter slightly lumpy, You can leave for a few mins and then mix again for another 30 seconds.