24 Karat Gold Cupcakes
24 karat gold cupcakes are made with a moist gold cake topped with shimmering gold buttercream frosting.
Equipment
Ingredients
Gold Cupcakes
- ½ cup Butter room temperature
- 1 ½ cups White Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 ¼ cup All-Purpose Flour
- 3 teaspoons Baking Powder
- 1 cup Milk
- ¼ cup Sour Cream
- 2-3 drops Gold Food Coloring or Icing Gel both work in cupcake batter
Gold Frosting
- 12 tablespoons Butter room temperature
- 1 pound Confectioners' Sugar
- ½ cup Heavy Whipping Cream
- 2 teaspoons Pure Vanilla Extract
- Pinch of Salt
- 2-3 drops Icing Gel
- Edible Gold Glitter or Flakes
Instructions
Gold Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with 24 gold cupcake liners.
- In a large mixing bowl, cream the butter and sugar together. Add eggs and vanilla. Sift flour, baking powder, and salt together. Slowly add flour, alternating with milk. Add sour cream and food coloring and blend well.
- Add 3 tablespoons of cupcake batter to each cupcake liner. Bake for 20-23 minutes. Remove from oven and cool.
Gold Frosting
- In a saucepan, melt butter. Allow to simmer for approximately 8 minutes until it is golden brown. Pour through a wire mesh to remove any brown sediment from the butter. Allow to cool.
- In a mixing bowl, add heavy cream, melted butter, and vanilla. Slowly add confectioners' sugar until well blended. If too dry, add 1 tablespoon of heavy cream at a time until reaching desired consistency. Add 2-3 drops of gold coloring. Frost cupcakes once they are completely cooled.
Nutrition
Calories: 286kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 143mgPotassium: 47mgFiber: 1gSugar: 32gVitamin A: 427IUVitamin C: 1mgCalcium: 56mgIron: 1mg