July 8, 2012

Pinterest Funfetti Cupcakes: Update!

Okay, so in my last post I mentioned how I was going to make these cupcakes from How Sweet It Is for N's birthday.  Well, I did just that, and they were a hit!  They were very simple to make.  I actually used part of the batter for a small smash cake and used the rest for cupcakes.  I divided the remainder between 11 cupcakes, which made for rather short cupcakes as you can see in the picture.  I probably should have made fewer so they would be a little bigger, but I suppose it was a learning experience.  And hey, they still tasted great, which is the most important thing, right??  I also used the frosting recipe listed, and it was fabulous as well.  I had quite a bit of frosting leftover, however, since I did not pile it on.  I just gave them a nice coating, and it was very adequate. Silly me did not think to get a pic of one sliced in half, but they were very pretty.  The only difference that I noticed was that my cupcakes did not turn out as white as the originals.  The cake was more of a yellow cake than white.  I'm thinking this must be from the yolks as these were fairly dark-yolked eggs, and I'm not sure how that could have been avoided since the recipe does call for whole eggs.  I'm guessing there is maybe some trick to keeping the cake white that I probably don't know.  I'm an amateur baker!  Overall these were great, and I would definitely make again.  A Pinterest success, I'd say!

Homemade Funfetti Cupcakes
 Recipe from How Sweet It Is

makes 12 cupcakes

1/2 cup butter
1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for top of frosting
Preheat oven to 350 degrees F.
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.
Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon of milk, if needed
Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.