Monday, February 20, 2012

Funfetti Cupcakes


Some things in life are serious.  Things like heart attacks, math tests, your boss's presentation on increasing sales, and documentaries on foreign countries.  

Other things are totally not serious.  Things like pictures of kittens, fart jokes, lipgloss shades, parties with friends, and (of course) Homemade Funfetti Cupcakes.  It's the not serious things in life that we most look forward to.  And funfetti cupcakes should be at the top of the list of not serious things.

They're sweet.  They're delicious.  They're covered in frosting.  And they're filled with sprinkles!  Like seriously (and this is the only time funfetti cupcakes get serious) it doesn't get much better than being filled with sprinkles...unless of course you are sharing your Homemade Funfetti Cupcakes with your best-est of friends because it is your old college roommates birthday!  

Wow.  Sometimes life can be so un-serious in the most seriously amazing way.

It was a roomie birthday celebration to remember.  There was homemade pizza, B-Rad's Corn SoufflĂ© (a recipe I promise to share soon!), champagne (duh), pictures of adorable dogs from National Geographic, and of course cupcakes.  I mean...come on.  There just isn't a better way to spend an evening than this.  If you can think of one please tell me so I can try to re-create it for myself.


As for you...the first step in re-creating my totally not serious, super fun filled night is making these Homemade Funfetti Cupcakes.  And the second step is telling me how it goes! 


Recipe:
4 whole Egg Whites
1 cup Buttermilk
2 teaspoons Real Vanilla Extract
3 cups Cake Flour, sifted
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened

1/2 cup Sprinkles (nonpareils preferred)
Homemade Buttercream Frosting
Cupcake recipe adapted from Simply Scratch.

Pre-heat oven to 350° and line cupcake pan with cupcake papers.

Sift all dry ingredients into a bowl.  I sifted each ingredient separately into one big bowl.  Then I sifted that mixture into another bowl.  Everything is super sifted by now.

In a separate bowl combine buttermilk, eggwhites, and vanilla.  Whisk.  Set aside.

Add your softened butter and half of the egg mixture to your dry ingredients.  

Mix on low scraping down sides of bowl as you go.

Slowly add second half of egg mixture, scraping sides as you go.  Stop mixing once everything is nicely combined into a batter.

Add and fold in sprinkles.  I used nonpareils because the colors look the best when you bite into the cupcake and see the inside.  But these are your cupcakes now, so feel free to use any kind of sprinkles you want.

Fill cupcake liners about 2/3 of the way full.


Bake for 15-17 minutes.  Cupcakes are done when the toothpick comes out clean.

Don't use the "press-the-top-if-it-springs-up-it's-done" method.  The tops will be soft and pressable when you take them out.  The cupcakes will continue to cook as they cool and homemade funfetti can get crunchy like a corn muffin if you cook them too long.
Let the cupcakes cool completely...

Now comes the super fun part...

Using homemade Vanilla Buttercream Frosting, split the batch of frosting into 2 separate bowls

Using food coloring, tint each bowl a different color.  I chose pink and blue because...well they look adorable together...and let's be real, they were my wedding colors!

Prepare a pastry bag fitted with a large tip coupler (you can find this at any Michael's craft store) and a Wilton tip 1M (also available at Michael's)

Roll the pastry bag down so you can fill it starting as close to the tip end as possible

Using a spoon add a scoop of each color of frosting alternately, putting them side by side

Continue scooping each color alternately, working your way up the bag.  Eventually you will have a pastry bag that looks like this:

If the colors squish up a little don't worry, that's the whole point!

Using your prepared pastry bag, place the tip at 12 o'clock on the cupcake

Begin to squeeze out the frosting while slowly/gently moving your tip around the top of the cupcake (clockwise, counterclockwise, it doesn't matter... just swirl that frosting on that cupcake!)

Top with your favorite sprinkle and enjoy! xoxo




Homemade Funfetti Cupcakes
4 whole Egg Whites
1 cup Buttermilk
2 teaspoons Real Vanilla Extract
3 cups Cake Flour, sifted
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened

1/2 cup Sprinkles (nonpareils preferred)
Pre-heat oven to 350° and line cupcake pan with cupcake papers.
  • Sift all dry ingredients into a bowl. (make sure to sift well)
  • In a separate bowl combine buttermilk, eggs, and vanilla.  Whisk.  Set aside.
  • Add your softened butter and half of the egg mixture to your dry ingredients.  
  • Mix on low scraping down sides of bowl as you go.
  • Slowly add second half of egg mixture, scraping sides as you go.  Stop mixing once everything is nicely combined into a batter.
  • Fold in sprinkles.
  • Fill cupcake liners about 2/3 of the way full.
  • Bake for 15-17 minutes.  Cupcakes are done when the toothpick comes out clean.  
  • Let cool and frost.  Decorate as desired!
Cupcake recipe adapted from Simply Scratch.


8 comments:

  1. The colors on these cupcakes are simply stunning! Brilliant idea!

    ReplyDelete
  2. This is so amazing! I am so glad you did this! They look delish! keep baking - for another five years, then join me!

    ReplyDelete
  3. What a wonderful piping idea - I am in so much heaven looking at this - bookmarked :D

    Cheers
    Choc Chip Uru @ Go Bake Yourself

    ReplyDelete
  4. I love Funfetti! And that frosting is so pretty I want to wear it...and then eat it!

    ReplyDelete
  5. I will have to try out that frosting trick; I am totally pinning this.

    ReplyDelete
    Replies
    1. Thanks! let me know how it goes...it's so much fun to do! <3

      Delete
  6. These cupcakes are beautiful. I love the frosting colors. Great job and recipe.
    Buy Here Pay Here

    ReplyDelete