125ml vegetable oil
2 large eggs
2 tablespoon sour cream
1 teaspoon vanilla extract
265g caster sugar
430g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
125g unsalted butter, chopped and at room temperature
1 cup 100s and 1000s
Supermarket-bought vanilla icing
Extra 100s and 1000s to decorate
Combine milk, oil, eggs, sour cream and vanilla extract in a large jug and whisk to combine. Set aside.
In a bowl, add sugar, flour, baking powder and salt and stir to combine. Add butter and beat with an electric beater. Then slowly pour in egg and milk mixture, while the electric beater is still going. Beat until it becomes a smooth batter. Add 100s and 1000s and stir.
Line a 12-cupcake non-stick cupcake tray with cupcake cases. Distribute the batter between the 12 cupcakes.
Place in 180-degree oven for 20-25 minutes.
Allow to cool, then pipe on vanilla icing. Roll cupcakes in the extra 100s and 1000s, pressing into the icing.