Pride mini cakes recipe | Sainsbury`s Magazine
Celebrate International Pride Month with these mini cakes topped with rainbow sprinkles
Ingredients
- 100ml vegetable oil, plus extra to grease
- 175ml buttermilk
- 3 medium eggs
- 1 tbsp vanilla bean paste or extract
- zest of 1 lemon
- 275g plain flour
- 11⁄2 tsp baking powder
- 1 tsp fine sea salt
- 150g caster sugar
- 125g butter, softened
- 200g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 2 x 80g pots of 100s and 1000s* sprinkles
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