This is probably one of the easiest ways to impress people with a cupcake. Especially if you are like me and aren’t a cake decorating pro or anything. This technique can work for any Holiday or occasion, just as long as you can find color-coordinating sprinkles some where! As you can see, I made mine for the 4th of July and they came out gorgeous : )
THE FUNFETTI TECHNIQUE!
I’ve run into a lot of recipes for funfetti cupcakes online and they usually try and replicate the boxed cake mix more directly as far as the color sprinkles used and all. I’m not sure how exact the taste is for those recipes though. I imagine it’s just a generic vanilla cupcake recipe with sprinkles- Have any of you made them? I am pretty sure that “funfetti cupcakes” don’t have a specific taste. SO since I get a little nervous with new cupcake recipes, dreading that they will turn out dry and crumbly, I decided to use my favorite. A while back I did a huge experiment on 7 vanilla cupcake recipes to find which would stand out as dependable and delicious. Taste of Home’s White Cake recipe turned out to be my favorite. And well, I use it for just about any generic cupcake need.
It worked perfectly with this project, especially since it is a white cake, the colors just stood out beautifully! For the frosting, I chose a regular vanilla buttercream. It’s more like the consistency of the canned funfetti frosting than what you would get from an Italian meringue buttercream or boiled frosting. Heads up though- if you’re going to pipe instead of just spreading the frosting across the tops, you should definitely make a larger batch of frosting. I did 1 1/2 times the amount and I had barely enough to finish piping. I guess it all depends on how conservative you are when you pipe. I tend to be a little over ambitious when piping…
And talk about being fun for the kids! Children love these kind of bright colored, unique desserts. That’s why everybody has such fond memories of funfetti boxed cake mix- because we loved it growing up! Or at least that’s how I feel : D
- ½ cup (1 stick) butter, room temperature
- 1½ cups sugar
- 4 egg whites, room temperature
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1⅓ cups buttermilk, room temperature
- ½ cup colored sprinkles
- For the Buttercream:
- 1 cup (2 sticks/16 Tb) unsalted butter, room temperature
- 4 cups (16 oz) confectionary sugar, sifted
- 1 Tb vanilla extract
- 1 Tb whole milk
- pinch of salt
- Preheat oven to 350°F and line two regular 12 cup muffin tin with paper cups. Cream together butter and sugar until light and fluffy, about 3-4 minutes. Add egg whites, one at a time, beating well after each addition. Mix in vanilla.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to evenly combine. Add to the creamed mixture alternately with the buttermilk (beginning and ending with the flour), beating well after each addition. Stir in sprinkles.
- Fill cups ⅔ full and bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes then remove to a wire rack to cool completely.
- For the Buttercream: Using a mixer, beat butter until smooth. Add confectionary sugar, vanilla, milk, and salt; beat on low until sugar is moistened. Increase speed and continue beating until smooth and fluffy, about 1½ minutes, scraping bowl as necessary. (Do not over-beat or frosting will be too soft for piping).