This particular recipe is pretty simple to make. It is vanilla cake made with egg whites which create a lighter cake. I used regular rainbow sprinkles or jimmies in my batter but you can use any type of sprinkles or nonpareils you want. Also, instead of pairing these cute cakes with a boring vanilla buttercream I thought that I would make it a bit more interesting and top it off with a delicious and simple strawberry buttercream. With the buttercream, I whipped up a simple American buttercream and added about 1/4 cup of pureed strawberries. The strawberries added just the right amount of tartness to balance out the sweetness of the powdered sugar.
Recipe Review:
Taste: The cake itself is not too sweet and you can't really taste the sprinkles themselves, but it adds a bit of a crunch, for lack of a better word. The strawberry is very prominent in the buttercream and the buttercream itself is smooth and creamy.
Texture: The cake is so fluffy because of the egg whites. It's also extremely moist from the addition of buttercream. However, you can always just use regular milk but it won't result in such a moist cake.
Level of difficulty: This is quite possibly the easiest cupcake recipe to make. It is a standard cream the butter and sugar and add the wet and dry ingredients after kind of recipe. The buttercream is even more simple. All there is to do is cream all the ingredients together.
Appearance: The exterior of the cake is a nice and light golden yellow. The interior is beautifully off-white and has a plethora of rainbow sprinkles poking through.
Funfetti Cupcakes
makes approximately 20 standard sized cupcakes
adapted from Stephanie
Funfetti Cake
ingredients:
2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk (you can substitute this for regular milk)
4 large egg whites
1 ½ cups sugar
1 stick unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 cup rainbow sprinkles
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directions:
directions:
Preheat oven to 350°F and line a cupcake pan with cupcake liners.
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl, whisk together buttermilk and egg whites and set aside.
In a stand mixer, combine the butter and sugar and beat for 2 minutes, until pale and creamy. Then, mix in the vanilla extract.
Alternate adding 1/3 of flour mixture and 1/2 of buttermilk mixture to mixing bowl, beating until just incorporated in between (begin and end with flour mixture). Beat for 1 more minute.
Add sprinkles and stir until distributed through batter.
Fill cupcake liners 3/4 full. Bake for 18-20 minutes, or until the cupcakes are golden brown. Let cool.
Strawberry Buttercream
ingredients:
2 sticks of unsalted butter, at room temperature
3 1/2 cups of powdered sugar, sifted
1/4 fresh strawberry puree
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directions:
directions:
In a stand mixer, beat the butter on medium-high speed for about 3 minutes. You want it to be creamy and pale. Next, add in all the sifted powdered sugar. Turn the mixer on low to ensure that none of the sugar flies out of the bowl. Once it is mostly incorporated, add in the strawberry puree. Beat until thoroughly combined.
Pipe the buttercream onto the cooled cupcakes however you wish to. As usual, I used an Ateco#827 tip. I find that it creates the nicest looking swirls.
These cupcakes sold in in about 10 minutes when I brought them back to college. Not to mention, they got rave reviews. All my friends adored them and I'm sure you will to. I assure you, you won't be disappointed!
As always, Happy Baking!
