Ingredients
2-1/2 cups all-purpose flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 sticks butter, softened
1-1/4 cups sugar
8 egg yolks
2 tsp. vanilla, divided
1 cup milk, divided
1/2 cup red, white and blue colored candy sprinkles
1 cup heavy cream
2 tbsp. powdered sugar
3/4 cup blueberries
3/4 cup raspberries
1/2 cup Pop Rocks candy

Directions
Preheat oven to 375 degrees. Line a 12-muffin tin with paper baking cups.

Sift together the flour, baking powder and salt into a medium bowl. In a large bowl, using an electric mixer, cream together the butter and sugar until the mixture is fluffy and light.

Using another large bowl, beat the egg yolks using an electric mixer with clean beaters. Add 1 teaspoon of vanilla and continue beating until the mixture is thickened and pale in color. Add the beaten egg yolks to the butter-sugar mixture. Mix to combine.

Set the mixer to low and add 1/3rd of the flour mixture gradually to the wet mixture. Mix until evenly combined. Add 1/2 cup milk and another 1/3rd of the flour mixture then mix well. Add the remaining milk and flour mixture and mix until all ingredients are evenly mixed.

Gently fold in the candy sprinkles with a soft spatula. Scrape sides and bottom of the bowl to make sure that all ingredients are mixed in.

Fill the paper cups halfway full with the batter. Place the muffin tin on a baking sheet and bake at 375 degrees for about 30 minutes, rotating the pan after 15 minutes. When done, transfer the cupcakes to a wire rack and allow to cool completely.

To serve, make the topping by combining the heavy cream, powdered sugar and 1 teaspoon of vanilla then beat with an electric mixer until the mixture is thick. Put a dollop of topping on top of each cupcake then garnish with the berries. Sprinkle each cupcake generously with Pop Rocks. Makes 12 cupcakes.