Funfetti Cupcakes!

Delicious Vanilla Cupcakes full to the brim with Brightly coloured Sprinkles galore! Perfect cupcake for any party!

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Christmas is over, and its nearly 2016 and my house is currently living on leftovers. As it is nearly New Years Eve when many people party until the early hours of the New Year, I know many of you still have family gatherings, or a party with your friends and family. This led me to posting this delicious recipe – colourful and fun DELICIOUS Cupcakes that are child friendly (i.e. no alcohol!) and they will look good on the night!

The cupcakes themselves are based around my Easy Vanilla Cupcakes recipe which I posted a few months ago – many of you have it as you staple Vanilla Cupcake recipe and that makes me so so happy – but I know if you want a little more show, these will look amazing!

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The cupcakes are super easy to bake, and are basically foolproof! I put in about 100g of sprinkles so that there are enough to make the cakes super bright and fun – I have put in more before, but that can lead to a slight sinking in the middle of the cake (but even then, they still taste amazing!) I decided to use a basic Vanilla Frosting recipe so that they’ll suit the taste of anyone, but feel free to use whatever buttercream you like – I have also used my White Chocolate Buttercream before which works a treat!

These cupcakes are fun, family friendly, and make the perfect cakey treat for any party! Enjoy!

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This recipe makes 12 cupcakes!

Ingredients

Cupcakes
– 150g Unsalted Butter, Softened
– 150g Caster Sugar
– 3 Large Free Range Eggs, beaten (150g)
– 150g Self Raising Flour
– 1/4tsp Bicarbonate of Soda
– 1/2tsp Vanilla Extract
– 2tbsp Whole Milk
– 100g Bright Sprinkles (I used Dr Oetker Sour Strands)

Vanilla Frosting
– 175g Unsalted Butter, Softened
– 400g Icing Sugar
– 2-4tbsp Whole Milk/Double Cream
– 1/2tsp Vanilla Extract

Decoration
– Oodles more Sprinkles

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Method

1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs, Flour, Bicarbonate, and Vanilla and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!

3) Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly! :) Fold through the Sprinkles and make sure they’re evenly dispersed!

4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Milk/Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!

7) Decorate your cupcakes how you like (I use lots and lots of sprinkles and a large flower tip!) – and ENJOY!

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Tips and Ideas

As I said in the recipe, you need to use BRIGHT sprinkles – if you don’t the cupcakes will fade and won’t be shown in the cupcake, or the sponges will just turn and odd colour! The best shop-bought sprinkles I have found for the job are Dr Oetker Sour Strands, but you can buy really good ones online!

These Cupcakes will last in an airtight container for 2-3 days!

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ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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5 comments

  1. Hi, I’m planning on making these this weekend. I’ve tried a few recipes and every time I do the buttercream it seems to come out grainy, do you know why this could be?

    1. That sounds like its splitting – try really beating the room temperature unsalted butter on its own for a couple of minutes and add in the icing sugar. Then, add in 1-2tbsps boiling water to loosen it if you need.

  2. I find it really difficult to do great funfetti cupcakes because it’s hard to find bright coloured sprinkles that won’t dissolve and disappear when they’re baked! These look fab though, so I’ll give your recipe a try- thank you so much!

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