Celebrate the 4th July with these lovely colourful cupcakes

From the Noble pig.com

adapted from Patrick Decker

2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles

2 cups double cream
1/2 cup icing sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish

lots of popping candy!

Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes.

Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients.

Once mixed, add half of the milk, followed by another third of the flour.  When well mixed, add the remaining milk, mix, then add the remaining flour.

Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.  Gently fold in the sprinkles.

Fill the prepared muffin tins with batter.  Cook until a skewer inserted at the center comes out clean, about 22-25 minutes.  Do not over bake.

Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla.  Use an electric mixer to beat until thick.

Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries.

Sprinkle each cupcake GENEROUSLY with POP ROCKS.  Or serve each cupcake with it's very own pack of POPPING CANDY.