Ingredients

For the cake batter
• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) butter, softened
• ¾ cup (150g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) milk
• ¼ cup rainbow sprinkles

For the frosting
• ½ cup (115g) butter, softened
• 2 cups icing sugar
• 2–3 tbsp milk or heavy cream
• 1 tsp vanilla extract
• Extra rainbow sprinkles for topping

Method
1. Prepare the batter
• Preheat oven to 180°C.
• Mix flour, baking powder, and salt in a bowl.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, then add vanilla.
• Add the flour mixture gradually, alternating with milk.
• Fold in rainbow sprinkles gently.
2. Bake
• Divide batter into greased ramekins or cupcake cups.
• Bake for 18–25 minutes until golden and a toothpick comes out clean.
• Allow to cool completely.
3. Make the frosting
• Beat butter until creamy.
• Add icing sugar gradually.
• Add vanilla and milk until smooth and fluffy.
4. Decorate
• Spread frosting over the cooled cakes.
• Cover generously with rainbow sprinkles.
• Serve with a spoon for the soft, creamy dessert-cup effect.

Yield: 6–8 dessert cups
Texture: Soft vanilla cake with creamy frosting and crunchy colorful sprinkles