I made these fun and delicious cupcakes to celebrate the settlement of my big case (that I had been working on for years). Sometimes, just the simple desserts that people are familiar with are just what people are looking for. These did the trick, and actually went a lot quicker than the Mexican chocolate cupcakes (to be forthcoming in another post). Usually, chocolate is the first to go.
I got the idea for these cupcakes browsing on one of my favorite blogs I Heart Cuppycakes by Clara (you see I had A LOT of Google Reader Blog reading to catch up with when I got back from trial - like many hundreds of posts - you were all very busy bakers!). Clara did a post about her Thank You Cupcakes and they included these funfetti cupcakes. I decided to give them a whirl and boost the color a little by making rainbow frosting.
The verdict: people REALLY loved these alot. I made them with margarine and soy milk too (so I could have them because vanilla cake is my favorite!) no one could tell until they saw me eating one. I LOVED them too. Simple and delicious. Thank you Clara!
Funfetti Cupcakes Recipe
From Clara of iheartcuppycakes
Makes about 12 cupcakes
For funfetti cupcakes
1-1/4 cups AP flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/2 cup milk or half-and-half instead
2 tbsp rainbow sprinkles
For vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
To make cupcakes—Preheat oven to 350F.
Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make buttercream—In a stand mixer, fitted with flat beater, beat butter until creamy, about 2-3 minutes. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want.
To make swirl buttercream - You will need gel food coloring and a disposable piping bag or Zip Lock Gallon Bag. Using a toothpick, draw a line with one color from the tip of the bag (where the piping tip goes, up the sides of the bag 3/4 way up. Do the same thing with one or more colors. Then gently put vanilla buttercream into the bag and start piping. Garnish with more rainbow sprinkles.