Thursday, February 9, 2012

Confetti Cupcake Recipe

When I was a kid, I loved funfetti cake mixes. It was the tried and true birthday favorite around our house. Besides, what kid wouldn't like a cake with "fun" in the name? Those rainbow sprinkles were like bits of happiness in edible form.

This time around, I wanted to try to recreate the funfetti cake from scratch. I read about Dorie's Perfect Party Cake and knew that would be a great place to start. I took her basic cake recipe and subbed the lemon flavoring for vanilla to create a nice, white cake that made the perfect backdrop for rainbow sprinkles.

Sometimes you just need a little color in your life. Why not have it in your cake too?

Confetti Cupcake Recipe
Yields approximately 2 dozen cupcakes

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 1/4 c buttermilk
4 large egg whites
1 1/2 cups sugar
2 tsp vanilla extract
1 stick unsalted butter
1/2 cup sprinkles (I've found the jimmies type sprinkles work best)

Preheat oven to 350*F. Line muffin pan with baking liners.

Mix sprinkles with one tablespoon of flour and set aside. Sift the rest of the flour with the baking powder and salt. In a separate bowl, whisk together the buttermilk and egg whites. In another bowl, cream together the butter and sugar. Mix in the vanilla extract.

To this bowl, alternate between adding the dry ingredients and the wet ingredients to your sugar and butter mixture, beginning and ending with the dry ingredients. Finally, mix in your sprinkles.

Fill baking liners 2/3 full with batter and bake for 10-12 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from pan and allow to cool before frosting.

Frost with your favorite buttercream (like the one in this post) and top with a few more sprinkles.


Adapted from Dorie's Perfect Party Cake in Baking From My Home To Yours via Annie's Eats 

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