2 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1 1/2 sticks unsalted butter, room temperature

1 1/4 c. sugar

8 egg yolks

2 tsp. vanilla, divided

1 c. milk

1/2 c. rainbow candy sprinkles

1 c. heavy cream

2 tbsp. powdered sugar

About 3/4 c. blueberries, to garnish

About 3/4 c. raspberries, to garnish

About 1/2 c. Pop Rocks candy (14-24 oz. packets), to garnish

Preheat oven to 375 deg. F.  Coat inside of 12-8 oz. oven-safe coffee or tea cups w/ baking spray (flour & oil).  Alternatively, line 12 muffins tins w/ paper-baking cups.

In med. bowl, sift together flour, baking powder & salt, then set aside.

In lg. bowl, use electric mixer to cream together butter & sugar til mixture is fluffy, sustantially increased in volume & lightened in color, 2-2 1/2 min.

In another bowl, use electric mixer w/ clean beaters to beat egg yolks & 1 tsp. vanilla til thickened & pale in color, about 3 1/2 – 4 min.

Add beaten egg yolks to butter-sugar mixture & mix to continue.

W/ mixer on low, add 1/3 of siftend dry ingredients ot wet ingredients.  Once mixed, add 1/2 of milk, followed by another 1/3 of flour.  When well mixed, add remaining milk, mix, then add remaining flour.

Use silicon spatula to scrape sides & bottom of bowl to ensure all ingredients are mixed in.  Gently fold in sprinkles or miniature candy-coated chocolate candies.

Fill prepared cups halfway w/ batter.  Place cups on baking sheet & bake, rotating pan halfway thru cooking, til skewer inserted @ center comes out clean, 28-30 min.

Transfer cups from baking sheet to wire rack & allow them to cool completely.

Just before serving, in lg. bowl combine heavy cream, powdered sugar & remaining 1 tsp. vanilla.  Use electric mixer to beat til thick.

Dollop or pipe whipped cream over ea. cupcake, then garnish w/ blueberries & raspberries.  Sprinkle ea. cupcake generously w/ Pop Rocks.

Image by avlxyz via Flickr