It’s still freezing cold where I am, despite it being ‘Spring’. What better way to brighten up a sad, cold, dreary day than with sprinkles?
That’s right, funfetti.
Funfetti is about as fun as cake can get. Delicious, vanilla cupcakes topped with vanilla swiss meringue buttercream and LOADED with sprinkles, both inside and out. And in my opinion, funfetti is even better when they’re fun-sized.
Ingredients (cupcakes – makes 12 regular cupcakes or 24 mini)
125g unsalted butter, soft
125g caster sugar
125g self-raising flour
¼ tsp bicarbonate of soda
2 large free-range eggs
1 ½ tbsp whole milk
20g multicoloured sprinkles/jimmies
¼ tsp vanilla extract
Ingredients (swiss meringue buttercream)
5 large (150 grams) egg whites
1 1/4 cups (250 grams) caster sugar
3 sticks (340 grams) unsalted butter, at room temperature cut into cubes
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
- Sift self-raising flour, caster sugar and bicarbonate of soda in a large mixing bowl.
- Add butter and eggs and mix on a medium speed with a hand mixer or a stand mixer until well combined, about 30 seconds.
- Add milk and vanilla, then turn up to a medium speed and mix for 30 seconds.
- Add sprinkles (preferably ones that don’t leak colour) and mix in gently, either on the lowest speed or by hand for a couple of seconds.
- Scoop into 12 cupcake liners or 24 mini cupcake liners.
- Bake at 170°C/340°F for 20-22 minutes, or until a skewer inserted comes out clean.
- Wipe your mixing bowl and whisk down with a paper towel soaked in lemon juice to remove any traces of fat that might be leftover.
- To make the buttercream, place egg whites and sugar in a bowl over a saucepan of simmering water to make a double boiler, ensuring the bottom of the bowl doesn’t touch the water.
- Whisk the egg whites and sugar constantly until it reaches 140°F, or until the sugar has completely dissolved.
- Place in the bowl of a stand mixer, and begin to whisk on medium-high speed until it forms stiff peaks and the meringue feels room temperature and not warm to the touch.
- Reduce speed to low-medium, and add butter cubes one at a time, mixing well after each addition until all is added.
- Continue beating on a medium speed until buttercream is silky smooth. If it curdles, continue mixing and it will become smooth again. Add vanilla and salt.
I love the combination of funfetti cake and swiss meringue buttercream, especially in mini cupcakes because they complement each other so well. Swiss meringue buttercream is lighter, creamier and not as sweet than your american buttercream, which is usually heavy, sweet and overpowering. With mini cupcakes, you get the perfect amount of buttery cake and the perfect amount of frosting!
They’re so adorable right? But if fun-sized isn’t your cup of tea, they work fabulously as regular cupcakes too!
Note: there’s been a couple of username changes with social media accounts and whatnot, so just check the links below to see what they are now! I wish I could make all of them the same username, but some accounts are both private/public, and some are purely blog related (along with the issue of usernames being taken), so just to keep as much anonymity as possible, I’ve changed a few! Hope you don’t mind (: (also my instagram is basically dead bc I can’t for the life of me keep one up xD)
I apologise for not being active and reading your posts! It’s just that I’ve been busy with school, work and other things, like trying to write more and working on starting up a small ‘business’ for my baking! I have a two week break now though, so I’ll try and prewrite some posts so that I’m not depriving you guys or anything! Hope you’re having a lovely day wherever you are! (:
– Jess xx