Monday, September 17, 2012

Sprinkle Cupcakes


Sprinkles are the best! Don't you think?


Whether you call them sprinkles or jimmies, I think they instantly make any dessert more fun. Soft serve ice cream? Rainbow sprinkles please! Glazed doughnuts? Pink sprinkles please! Cupcakes? What do you think? Sprinkles, of course!


These cupcakes are a homemade version of everyone’s favorite Funfetti boxed mix. I pinned these beauties earlier this summer from Sprinkle Bakes and couldn't wait to make them! Not only is this recipe super simple and delicious, but homemade is always better in my book!


I have made these with both classic rainbow and bright pink sprinkles and I topped this batch with gold decorating sugar (all from the awesome bulk foods section at my local Market District grocery store!). I think they may have helped the Steelers win on Sunday afternoon!


A note about the vanilla buttercream recipe below – It is slightly different than the one I posted for the Wedding and Banana cupcakes. I upped the butter and sugar and I think it’s just about perfect! I even forgot to add any milk or cream and it turned out wonderfully.

Sprinkle Cupcakes
Makes one dozen cupcakes

1¼ cups cake flour (I used all purpose)
¾ cup sugar
¼ cup unsalted butter, at room temperature
½ cup plus 2 tablespoons buttermilk
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
1 egg plus 1 egg white
¼ cup plus 1 tablespoon sprinkles of your choice

Preheat oven to 350 degrees F. Line a standard muffin pan with cupcake papers and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), mix all ingredients, except sprinkles, on high speed for 3 minutes, scraping down the sides of the bowl once. When batter is completely smooth, gently stir in the sprinkles.

Scoop the batter evenly into the twelve cupcake cups. Bake in the preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool completely before frosting.

Frost the cupcakes (generously) with vanilla buttercream frosting (below). Sprinkle the cupcakes with sprinkles (or jimmies! or decorating sugar!) of your choice.

(Cupcake recipe from Heather at Sprinkle Bakes)

Vanilla Buttercream Frosting
Makes enough to frost one dozen cupcakes

½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening (non hydrogenated), at room temperature
8 ounces powdered sugar
1 teaspoon vanilla extract

Place the butter and shortening in the bowl of an electric mixer fitted with the whisk attachment. Mix the butter and shortening until very light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl once. Add the powdered sugar, one fourth at a time, mixing until well incorporated after each addition. Add in the vanilla and continue mixing for another minute or so. If frosting is too thick, you can add a tablespoon or two of milk or cream just to smooth it out.

Transfer the frosting to a pastry bag fitted with a large pastry tip (or a gallon-sized freezer bag with one bottom corner snipped off) and pipe the frosting onto the cupcakes.

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