Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper baking cups.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer to cream together butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.
In another large bowl, use an electric mixer with clean beaters to beat egg yolks and vanilla until thickened and pale in color, about four minutes.
Add the beaten egg yolks to the butter-sugar mixture and mix to combine.
With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients.
Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.
Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in. Gently fold in the sprinkles.
Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.
Just before serving, in a large bowl combine the heavy cream, powdered sugar and vanilla. Use an electric mixer to beat until thick.
Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries.
Sprinkle each cupcake GENEROUSLY with POP ROCKS. Or serve each cupcake with it’s very own pack of POP ROCKS which is what I do.
Notes
*Consider buying a pack of Pop Rocks for each cupcake. Do not add the Pop Rocks early.