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Ingredients
  • 55g butter at room temperature (4 tablespoons - ½ stick)
  • 60g vegetable shortening (⅓ cup)
  • 250g granulated sugar (1 ¼ cups)
  • 50g light brown sugar (3 tablespoons tightly packed)
  • 3 eggs
  • 110g buttermilk (½ cup)
  • 65g grapeseed oil (⅓ cup)
  • 8g clear vanilla extract (2 teaspoons)
  • 245g cake flour (2 cups)
  • 6g baking powder (1 ½ teaspoons)
  • 3g kosher salt (¾ teaspoon)
  • 50g rainbow sprinkles (¼ cup)
  • Plus 25g rainbow sprinkles (2 tablespoons)
Steps
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