Confetti Celebration Cupcakes

Growing up I was never a huge fan of sprinkles. Sure, they were pretty to look at and if there was nothing left on the party table but fairybread, then I would eat it, but I never craved it nor made it myself. Fast forward a couple of decades, and I will admit my indifference to fairybread remains.

However, I do still think that they are very pretty to look at. In fact, so pretty, that I usually spend hours online searching for all the different types out there. (Clearly my life can get very exciting!)

See, isn’t that pretty? Can you imagine tasting a rainbow? Do you want to dance? Wait, lets dress these babies up a little bit more first.

Here they are dressed with some white chocolate frosting, and of course finished with sprinkles. I also made some with chocolate frosting too, just to create a bit of colour. (Can’t have a good party without diversity!)

And just in case you hadn’t gotten enough of these psychedelic cupcakes, here’s one cut in half for you.

So purrrdy! Now, can we dance? 🙂

Confetti Celebration Cupcakes
Recipe slightly adapted from burnmenot
Makes 12 cupcakes

1 cup plus 6 1/2 tbsp cake flour
2 tsp baking powder
1/4 tsp salt
85 grams of unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 tsp pure vanilla extract
1/2 cup buttermilk (I used 1/2 tblspn of white vinegar with 1/2 cup of whole milk)
1/3 cup sprinkles

– Preheat oven to 180°C. Line a standard muffin pan with paper liners
– In a small bowl, whisk together flour, baking powder, and salt, set aside
– In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy
– Add egg whites and beat until combined, scraping sides of bowl as necessary
– Add vanilla, mixing until incorporated
– With the mixer on low speed gradually mix in dry ingredients in three additions, alternating with buttermilk, ending with dry ingredients. Mix just until incorporated.
– Fold in sprinkles
– Divide batter evenly between muffin cups
– Bake 20-22 minutes, or until toothpick inserted in center comes out clean
– Transfer to wire rack to cool completely.

White Chocolate or Chocolate Frosting
Generously frosts approx. 12 cupcakes

115 grams of unsalted butter, at room temperature
1 tspn of vanilla extract
2 cups of sifted icing sugar
1/2 cup of melted dark chocolate or white chocolate
2-3 tblspns of milk (or full cream) to alter consistency

– Cream the butter with an electric beater
– Add in vanilla essence. Beat to combine
– Add in 1 cup of sifted sugar and beat until almost combined
– Add in 1.5 tblspoons of milk (or cream) and beat until combined
– Add in 1 cup of sifted sugar and beat until almost combined
– Add in 1 to 1.5 tblspoons of milk (or cream) and beat until combined.
If the consistency is too runny, add more icing sugar. If the consistency is too thick, add more milk 1/2 tablespoon at a time.

Happy Baking! 🙂