Preheat the oven to 350°F (175°C). Line a cupcake tray with paper liners and set aside. In a large bowl, sift the flour together with half of the sugar. In a separate bowl, cream the softened butter and remaining sugar using an electric mixer until pale and fluffy.
Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract. Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients, until just combined. The batter should be smooth and pourable.
Pour or spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool on a wire rack until completely cooled.
Prepare the icing by mixing powdered sugar with a few drops of water or milk until smooth and spreadable. Divide the icing into small bowls, and add different gel food colors to each to create vibrant shades. Use piping bags to decorate each cupcake: start with a swirl of icing and layer with colorful sprinkles or edible glitter to emulate fireworks.
1 1/2 cups all-purpose flour
Once decorated, add additional edible glitter or sprinkles to enhance the firework effect. Serve immediately or store in an airtight container for up to one day to maintain freshness. The final cupcakes feature a light crumb topped with bright, sparkling decorations that resemble a fireworks display.
1 1/2 cups all-purpose flour
