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Funfetti Rainbow Cupcakes

Posted on Thursday, July 23, 2015


It's been a while since we've baked, so here's E-main, Jiehui and my latest experiment - Rainbow Funfetti Cupcakes!!! We kept blatantly substituting stuff like the buttermilk, and it should have seriously gone wrong but surprisingly, the cupcakes turned seriously yummy and pretty! Other weird things we had to do: defend our nonpareils (the rainbow stuff) from ants when taking photos, hahaha.

Click here for the Original Recipe,
or follow what we actually used in the end here:

Ingredients

For the cupcakes:

  • 1 1/2 cups plain flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt 
  • 1 stick unsalted butter, softened 
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup buttermilk (we combined 1/2 cup of normal milk + 1/2 teaspoon apple cider vinegar and let sit for exactly 5 minutes to replace this)
  • 1/2 cup nonpareils (or rainbow sprinkles)
For the frosting:
  • 1 stick unsalted butter, softened
  • 1 stick salted butter, softened
  • 1/4 teaspoon salt 
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy cream
  • Additional Sprinkles, for decorating
Instructions 
To make the cupcakes:
Preheat oven to 175 degrees Celsius. Line cupcake tin with liners (makes 12 cupcakes).
Whisk flour, baking powder, and salt in a medium bowl.
Add melted butter to a large bowl and mix in sugar with a hand mixer until thick and yellow.
Add eggs one at at time, beating after each addition. Beat in vanilla extract.
Use a mixer to add the flour mixture and buttermilk alternately, starting and ending with the flour.
Stir in sprinkles (careful not to over mix if not the colours will bleed!)
Divide batter amongst the liners till 2/3 full.
Bake for 15-20 minutes until a toothpick comes out clean / your cupcake turns golden.
Cool completely before frosting. We popped ours into the fridge in the interest of time!

To make the frosting:
Beat butter until creamy-white (if you don't beat it enough, your icing will look yellowish!).
Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
Beat in vanilla extract and 1 tablespoon of heavy cream.
Add more cream as needed for desired consistency.
Frost cupcakes by placing frosting in a piping bag (we made an ad-hoc one with those grocery plastic bags for apples and cutting a hole at the corner)
Add sprinkles! If you position your hand higher up, the sprinkles fall more "naturally" onto the cupcake.


Last step: Take tons of pictures.

Enjoy! Till our next baking adventure~

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