Funfetti Cupcakes

gardnermmoore
Jan 31, 2021
3 min read

Updated: Jul 20, 2021

Serves 1.

This cake recipe has been taken from the Preppy Kitchen blog (https://preppykitchen.com/funfetti-cake-2/). While vanilla buttercream is excellent, I decided to go over the top and slightly adapt a white chocolate buttercream. That recipe is also on the Preppy Kitchen blog: (https://preppykitchen.com/raspberry-valentines-cake/). This recipe makes enough for 12 large cupcakes, or 2 8 inch cakes, or 3 6 inch cakes. I have also included the cook times for the cakes.

Ingredients:

For the Cake:

1 2/3 cups/215g plain flour

1 cup/200g granulated or castor sugar

¼ tsp baking soda

1 tsp baking powder

1 pinch salt

¾ cup/170g unsalted butter, softened

3 egg whites at room temperature

1 Tbsp vanilla extract

½ cup/125g sour cream or plain yogurt at room temperature

½ cup/120ml whole milk at room temperature

1/3-1/2 cup/55g sprinkles

For the White Chocolate Buttercream:

1 ½ cups/315g unsalted butter at room temperature

Pinch of salt

4 ½ cups/650g icing sugar, sifted

1 Tbsp vanilla extract

1 cup/170g white chocolate chips

Or white chocolate bar broken into chunks

Instructions:

For the Cake:

Preheat the oven to 340˚F/170˚C.

Butter and flour your pans of choice.

Do not skimp, the sprinkles can pose sticking problems.

A parchment paper round in the bottom of the pan is not a bad idea for this cake.

Sift together the flour, sugar, baking soda, baking powder and salt in a medium sized bowl.

Whisk together the butter, egg whites, vanilla extract, sour cream and milk into a larger bowl. You can use an electric mixer or mix by hand.

This mixture will look lumpy and gross.

Mix the dry ingredients into the wet ingredients.

This mixture will also look lumpy and a little bit gross.

Mix in the sprinkles, mixing as little as possible until they are evenly distributed(ish)

Otherwise they will go streaky and it will not look so nice.

Divide the batter into the prepared pans or cupcake liners.

Bake cakes for 30-35 minutes; bake cupcakes for 18-20 minutes.

When cakes are done when you see the sides start to pull away from the sides of the pan. Cakes and cupcakes must pass the “clean knife test’, or have a toothpick inserted into the centre come out clean.

Rotate each cupcake 180˚ as soon as they come out of the oven. If there is any cake batter that has dripped over, it is easier to break this off and liberate your cupcake when it is fresh out of the oven. Otherwise it will dry up and cement.

Let cakes cool in pans for 15-20 minutes, then invert onto a cooling rack to cool completely.

Do not let these stay in the pan longer than 25 minutes or the confetti will dry on the bottom and it will stick and not release properly.

For the Icing:

In a double boiler, gently melt the white chocolate, and let cool to room temperature.

Keep an eye on it, white chocolate is a tricksy little b@$tard

In a stand mixer fitted with a paddle attachment, cream the butter until fluffy and light in colour, c.5 minutes. You can, of course, also use a handheld mixture.

Beat in the vanilla extract.

Slowly beat in the icing sugar and salt, and beat until creamy.

This pouring shield really reduced the mess.

Beat in the melted cooled white chocolate and mix until smooth.