Festive Fireworks Bundt Cupcake with Frosting and Candy Canes

Ingredients:

Cupcake

• 220 g of butter at room temperature, plus extra for the pan
• 2.75 cups all-purpose flour, plus extra for dusting pan
• 2 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 1.66 cups granulated sugar
• 4 large eggs at room temperature
• 0.5 cup sour cream
• 1 tbsp vanilla extract
• 0.75 tbsp. sour milk
• Red, white, and blue nonpareil candies for decoration
• Red, white and blue lollipop sticks for decoration

Glaze

• 2 cups powdered sugar
• 1 tbsp lemon juice
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 160°C. Grease a 10-12 cup bundt cake pan, making sure to coat all the edges thoroughly. Dust with flour and shake out any excess.
2. In a bowl, combine flour, baking powder, baking soda, and salt; set aside.
   
   In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 5 minutes. While beating, add the eggs one at a time, then the sour cream and vanilla. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour milk. Beat until combined.
3. Pour the batter into the prepared pan and smooth out the top layer. Bake until golden brown, about 55 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Transfer to a wire rack and let cool in the pan for 15 minutes. Then loosen the edges of the cake with a knife and invert it onto a wire rack to cool completely.
4. Prepare the glazeWhisk together the powdered sugar, lemon juice, vanilla, and 1 tablespoon of water in a bowl; add a little more water if the glaze is too thick. Spoon the glaze onto the cake, letting it drip down the sides. Decorate with colorful candies. Let the glaze set for 5-10 minutes. Insert lollipop sticks into the hole in the center of the cupcake.
   
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