Another Pinterest inspiration has been done! It’s most commonly known as “Funfetti” cake/cupcake/pancake (eek!) – I don’t know why, and I don’t really love the name, these baking creations are chockers with sprinkles, or hundreds and thousands, and are really really cute!
I had to make cupcakes for RSPCA cupcake day, and thought funfetti cupcakes would be really cute – especially with a big brown chocolate pawprint in the centre of each.
I confess that I have dropped them off at work now without having taken a picture of the pawprints. I’ll have to update the post later with that version, but in the meantime, here is how to have a rainbow sprinkle overload. These cupcakes have kid’s birthday party written all over them! They remind me of a petite version of my Confetti Cake, below.
The base is a egg white only cake, to make the best contrast with the coloured sprinkles, which aren’t just on the outside of the cupcakes, they are inside too!
I confess part of the reason I made these cupcakes was for photos like that one.
The cupcakes are flavoured in the same way as the Betty Crocker “sunshine cake” – that is, with orange, lemon, almond and vanilla essence. The combination is lovely – and it helps to mask the kind of odd taste of that many sprinkles! Sprinkles are solely for looks, kids! But they look so great. A “sunshine” flavoured butter roux frosting is dipped completely in a mixture of different sprinkles.
Funfetti Cupcakes
ingredients
2 1/4 cups flour
3 1/2 tsp baking powder
1 1/2 cups sugar
125g unsalted butter, softened
1 tsp salt
1 cup milk
1/2 tsp each orange, lemon, almond and vanilla essences
4 egg whites
2/3 cup sprinkles – for example a mixture of hundreds and thousands and coloured hail
1 batch butter roux frosting, flavoured with 1/2 tsp each orange, lemon, almond and vanilla essences
3/4 cup mixed sprinkles – for example, hundreds and thousands, coloured hail, coloured stars
mixing
Line 20 holes of muffin pans with cupcake cases and spray with non-stick spray.
Place the flour, baking powder, sugar, butter, salt, milk and essences in a large bowl of a stand mixer and beat until smooth, about 2 minutes. Add the egg whites, and beat for another two minutes until the mixture is very light and fluffy. Tip in the sprinkles, and quickly but thoroughly fold them in. Spoon into the prepared cupcake cases.
Bake for about 28 minutes at 175 degrees Celsius. Let cool completely on a wire rack.
When the cupcakes are cool, load the butter roux frosting into a large piping bag fitted with a plain nozzle and pipe a shallow swirl (about 1cm deep) over the top of the cupcake. Tip the sprinkles into a small deep bowl. Smooth each piped cupcake with a knife, so that the whole surface of the cupcake is evenly covered, then dip each cupcake in the bowl of sprinkles. Refrigerate the cupcakes until the frosting is firm.
Enjoy!xxx
