Funfetti Cupcakes

Funfetti Cupcakes

Funfetti Cupcakes | Baking With Aimee

Funfetti Cupcakes | Baking With Aimee

Funfetti Cupcakes | Baking With Aimee

Funfetti Cupcakes | Baking With Aimee

If ever you wanted the perfect Birthday Cake recipe, this is it. Its creamy, spongy and packed full of vanilla! With your first mouthful you’re instantly transported back to jelly & ice cream and playing rounds of pass the parcel. The cupcakes almost taste like an old-school ice cream which is always a good thing, right?

The sprinkles are the starring role in these cupcakes and for that matter you need to be careful which ones you buy! ‘Funfetti’ is very much an American dessert and our hundreds and thousands or standard sprinkles just don’t cut it. Our sprinkles bleed into the batter, and give you a tie-dye effect that doesn’t look nearly as fun! These tie-dye sprinkles are called non-pareils, and are made into little balls.

What you do want, is edible confetti or jimmies (pretzel rods covered in candy). In the UK, these are much harder to find but thankfully I found a saviour in the form of the website Sugar Shack. Hooray! Here you can buy a ridiculous amount of sprinkles in all manner of shapes – so expect christmas themed funfetti cakes in a few months!! If you do want to recreate the recipe, the sprinkles that I used are here.

So, now that you know more than enough about the different types of sugar sprinkle (who knew right?!), on with the recipe!

Ingredients:

208g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
115g unsalted butter, melted
200g caster sugar
1 large egg
57g sour cream
180ml whole milk
2 tsps vanilla extract (Nielsen Massey if possible, or the best you can get)
120g rainbow sprinkles (not non-pareils)
170g unsalted butter, softened
360g icing sugar
60ml double cream
2 tsps vanilla extract
salt, to taste

Method:

Preheat oven to Gas Mark 4/180C/350F and line a muffin tin with 12 muffin cases.

In a medium bowl mix together flour, baking powder, bicarbonate of soda and salt then set aside. In a large microwave-safe bowl, melt the butter in the microwave, then whisk in the sugar and chill in the refrigerator for 1 minute. Sir in the egg, sour cream, milk and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. The batter will be thick and will look quite strange but rest assured it will all come together once all the dry ingredients are incorporated. Slowly stir in the sprinkles, but don’t over-mix as the sprinkles colour may bleed.

Divide the batter among the 12 muffin cases and bake for up to 20 minutes or until a knife inserted in the centre comes out clean. If you have any leftover batter, cover it with clingfilm and put it in the fridge until the muffin tin is free to use again. Allow to cool completely on a cooling rack.

For the frosting, in a medium bowl beat the softened butter on a medium speed with an electric or stand mixer with a paddle attachment. Beat for around 3 minutes until the butter is smooth and creamy. Turn the mixer off and add the icing sugar, cream and vanilla extract then mix on a low speed for 1 minute before increasing to a high speed and beating for 3-4 minutes. If you are using an electric mixer, cover the bowl and your hand with a clean tea-towel to try and reduce the amount of icing sugar you get splattered around your kitchen!

This is where you need to taste the frosting, and add more icing sugar if its too thin or more cream if its too thick. Not a hard task I’m sure!! This is also your chance to add salt if the icing is too sweet.

Finally, you want to swirl your frosting onto the cooled cupcakes in any fashion you like and then proudly display then on all forms of social media! And eat them. Obviously! But take a cute photo first!

This recipe was lovingly adapted from Sally’s Baking Addiction whose website you should absolutely be subscribed too!

Aimee
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