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

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

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.


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