Wednesday, March 7, 2012

Confetti Cupcakes

Cupcakes are always ready for a party, no?


Well, birthday parties. I don't know how comfortable they'd be at a rager. Or a bachelor party.

But narrow definition of party aside, I think confetti (or funfetti, or rainbow bit) cupcakes are the partiest of the party cupcakes, and the weather was so awesome in Vancouver this week it was time to celebrate.


And I definitely found cupcake nirvana with these. They're a super light vanilla cake that combines expertly with my perfect chocolate frosting recipe.

The result? The best damn cupcakes that are worthy of a party of their own.

ps. Don't forget to enter my giveaway!


Confetti Cupcakes
Adapted from Martha Stewart

Ingredients:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 cup sprinkles

Directions:
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, sift flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour and resembling small pebbles.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Mix in sprinkles with a spatula or wooden spoon.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter.

Once cupcakes have cooled, use a 1M tip (or equivalent) to frost tops of each cupcake with chocolate frosting (recipe below). Decorate with sprinkles, and serve at room temperature.




For ganache:
12 oz. milk or dark chocolate  (we used semi-sweet)
1/2 cup heavy cream
4 tbsp butter
1 tsp vanilla

For frosting:
1/2 cup butter
3-4 cups icing sugar

In the top of a double boiler, melt the chocolate almost completely, stirring often.

Remove from the heat and stir until fully melted.  Gradually add the heavy cream and stir to incorporate into the chocolate until smooth. Allow to cool to touch, about 30 min.

When cooled, gently stir in softened butter 1 tbsp at a time.  Stir in vanilla. Allow to cool for a few hours.  Then...

Whip butter in bowl of a stand mixer Add chocolate ganache.  If it's too thick, slowly reheat in the microwave until it's smooth.  Slowly mix the two on low speed.

Gradually add icing sugar until desired consistency is reached.

Die of happiness.

15 comments:

  1. I love how you used 2 different kinds of sprinkles!

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    Replies
    1. thanks! i thought it looked cuter :)

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  2. Am I blind or did you not write down how much sprinkles are needed for the batter... or is it just personal preference?

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    Replies
    1. 1/2 cup or so. but yeah, likes chocolate chips-- whatever looks good to you!

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  3. Gorgeous cupcakes! I love sprinkles in just about anything!

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  4. for the frosting, what do you mean by heavy cream like which cream to buy? I'm sorry I'm a newbie at baking from scratch.

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    Replies
    1. In Canada (where I am) heavy cream is generally called "whipping cream". It's my understanding that in the US it's called "heavy cream", but I can't speak to other countries. It's the cream with the highest fat content (about 36%, but I believe whipping cream has a bit less normally).

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  5. Great photos! I love all the sprinkles on top.

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  6. Beautiful, my dear. I am a huge fan of sprinkles and confetti. Such pretty pictures to end my day with. Hugs and love from ATX!

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  7. Hi,I am a newbie in baking, I love your cupcakes. I wanna bake it with my son, can you advice what is the meaning of "cup"? 1cup = ? Grams. Great thanks.

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    Replies
    1. This link is super helpful with conversions: http://allrecipes.com/howto/cup-to-gram-conversions/

      Happy baking! My son loved these, and I'm sure yours will too.

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  8. These look so cute...I love the confetti! :-)

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  9. It feels good to find such an interesting topic on the internet like this one nowadays. I was greatly interested with what you have shared and posted with us. Thanks for this anyway. herbal incense

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  10. this is actually the same butter yellow cake that i always use. I've never thought to make it a funfetti cake before (just by adding sprinkles) but it sounds awesome. This is hands down the best cake recipe EVER. as I'm sure you would agree

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  11. Yummy! I love vanilla flavor, and these cupcakes look great :)

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