1/3 cup sour cream, light or regular (can substitute Greek yogurt)
1/4 cup canola oil
2 tsp vanilla extract
1/2 cup sprinkles
FROSTING:
1/2 cup unsalted butter, softened
2 tsp vanilla
1 1/2 to 2 cup confectioners' sugar
1/3 cup sprinkles
Directions
Preheat oven to 350.
Line an 8 X 8 baking pan with foil. Spray foil.
In a large bowl, whisk together flour, granulated sugar, and baking powder. Set aside.
In a separate bowl, whisk together egg, buttermilk, sour cream, oil and vanilla.
Add the wet mixture to the dry, mixing lightly until just combined. Small lumps will be present. Don't overmix or try to stir them smooth.
Gently stir in the sprinkles, taking care not to overmix or they could bleed.
Spoon batter into prepared pan. Bake for about 30 minutes until center is set and not jiggly, and a toothpick inserted in center comes out clean. (40 minutes for a double recipe in a 9 X 13 pan)
FROSTING: Mix softened butter and vanilla. Slowly add the confectioners' sugar and mix until smooth.
