Cake with colorful sprinkles

Ingredients:

Cake

• 220g softened unsalted butter, plus extra for greasing the pans
• 2.5 cups premium flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 1.5 cups granulated sugar
• 4 large egg whites
• 1/4 cup odorless vegetable oil
• 1 tbsp artificial vanilla extract
• 0.5 tsp almond extract
• 3/4 cup whole milk
• 0.5 cups rainbow sprinkles (faux-colored)

Glaze

• 385 g unsalted butter, softened
• 3.5 cups powdered sugar
• 2 tbsp. whole milk
• 1.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1/8 teaspoon coarse salt

Preparation:

1. Preheat oven to 175°C. Grease the bottoms of three 20cm muffin tins with butter and line with parchment paper, or line two 12-cup muffin tins with paper liners and set aside.
2. Cake:
   
   In a medium bowl, combine the flour, cornstarch, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3–4 minutes. Add the egg whites one at a time, mixing well after each addition. Add the butter and extracts.
3. Mixing on low speed, add the flour mixture and milk in two or three additions, alternating, until the dough is smooth. Gently fold in the topping with a spatula until evenly distributed. Divide the batter among the skin or muffin tins and bake until the tops are lightly browned and a toothpick inserted into the center comes out clean. Start checking for doneness after 25 minutes for skins and 20 minutes for cupcakes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
4. Glaze:
   
   Beat the butter until smooth and gradually add the powdered sugar. Add the milk, extracts, and salt and beat until smooth. Decorate the cake with the cream and decorations.