I know funfetti cupcakes are pretty much everywhere, but seriously, they’re so cute. And fun (duh). I had actually never made funfetti cake before, but when I saw Sweetapolita’s cupcakes, I was inspired. Obviously mine weren’t as pretty has hers, but they sure were tasty.
I made these a while ago and never had a chance to post them. And of course I couldn’t go without posting this week, cause it’s sweetness week over here! Where you get a kiss for a sweet. Needless to say, these would have gotten me lost of kisses.
Oh and I did make these brownie cookies with salted caramel creme filling this week, but I was in a rush and couldn’t get many pictures. They were good! Although I only got 12 sandwiches, instead of 24… I think the yield is kinda off, but don’t let that stop you from making delish brownie sandwiches!
The cupcakes themselves are a vanilla white cake. That can be annoying since they have extra egg whites and shortening, but it makes the sprinkles stand out and creates an awesome texture. They also have both vanilla extract and vanilla bean (or vanilla sugar), as well as almond extract. I may leave the almond extract out the next time, though. It’s probably because I’m not used to it and cause I used slightly more than indicated, but it gave the cupcakes a slightly weird taste (which was more noticeable on the following day).
|You can see the vanilla bean specks if you look very close
Rosie used American buttercream to frost them. Personally, I think that’s kinda gross. I do make it on a occasion (like yesterday since I wouldn’t be eating the cookies and I also wanted them to be very stable), but most of the times I go with Swiss meringue buttercream. I’ll post a recipe below, but here‘s a tutorial from How to Eat a Cupcake, my source of buttercream inspiration (although the blog is unfortunately inactive for now).
|Another Loli approved ® recipe
Oh and by the way, expect more funfetti goodness. I already bought a 1kg bag of sprinkles just in case ;D
Yield: 12 cupcakes
For the cupcakes:
1/2 cup milk
1/2 vanilla bean
2 egg whites
1/2 large egg or 1 very small egg
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups cake flour
3/4 cups sugar
2 tsp baking powder
1/3 tsp salt
3 tbsp (1.5 ounces) softened butter
3 tbsp (1.5 ounces) vegetable shortening
1/4 cup sprinkles (I used rainbow jimmies)
For the buttercream:
2 egg whites
1/2 cup + 2 tbsp sugar
1 stick butter, at room temperature
1 tsp vanilla extract
1. To make the cupcakes, preheat the oven to 350ºF. Prepare a standard muffin pan with baking liners and set aside.
2. In a medium bowl, combine and stir the egg whites, egg, a quarter of the milk, the extracts and the scrapes from the vanilla bean. Set aside.
3. In the bowl of an electric mixer, combine the dry ingredients, including the sugar, together on low speed for 30 seconds.
4. Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Fold in the sprinkles, until just combined.
6. Divide the batter into your prepared pans, no more than 2/3 full.
7. Bake until a toothpick comes clean when inserted into the center of the cupcake (about 16-18 minutes). Be so careful to not overbake.
8. Place hot baking pans on wire racks, then carefully remove the cupcakes from the baking pans immediately, to let cool.
9. To make the Swiss meringue buttercream, put egg whites and sugar into the top of a double boiler over a pan of simmering water. Cook until sugar has dissolved and mixture is warm (about 160ºF), stirring once in a while.
10. Pour heated egg whites into the bowl of an electric mixer. Beat egg white mixture on low speed until it forms stiff peaks and it comes to room temperature (about 7 minutes).
11. While beating on medium speed, add butter a tablespoon at a time. Increase speed to high and continue beating until frosting comes together (it can take anywhere from 0 to 5 minutes, or more). Reduce speed to low; add vanilla extract and continue beating for 2 minutes to eliminate air bubbles.
12. Let cupcakes cool completely, frost and decorates with lots of sprinkles