National Vanilla Cupcake Day - Funfetti Cupcakes
So, it’s National Vanilla Cupcake Day. What more fitting than to bake some vanilla funfetti cupcakes with chocolate buttercream icing. Let’s get straight into this one!
These cupcakes are great for a small snack as they’re slightly smaller than usual, but of course, still heavily laden in icing. The recipe I use for these cupcakes is American so it is a pain having to convert the cup measurements, but do not fear, I have kindly converted them for you below… these cupcakes are worth it!
Below are the ingredients:
- 430g cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 230g cup unsalted butter, melted
- 260g castor sugar
- 2 eggs
- 120ml sour cream
- 350ml milk
- 1 Tbsp vanilla
- Rainbow sprinkles
Whipped Chocolate Buttercream
- 230g unsalted butter, room temperature (230g)
- 500g powdered sugar
- 80g cocoa powder
- 230ml double cream
- ½ tsp salt
- 1 tsp vanilla
- Rainbow sprinkles
So for the cupcakes themselves, first I mix up all the dry ingredients, excluding the sugar, then cream together the butter (melted) with the sugar and add this to my dry mixture. Then add all the other ingredients one by one, stirring the mixture in between. Simple!
Once the cake mixture is made, you just pop in your rainbow funfetti/sprinkles to add multi-coloured flecks to your cupcakes. I usually use half of a the sprinkles for the cake mix and half for the decorating after wards. Fill your cupcake cases ¾ full with cake mixture and put into the oven for around 22 mins, or 18 mins for mini cupcakes like mine.
Once the cupcakes are done (you will know they are done if you stick a skewer in and it comes out clean) you need to set them aside on a cooling rack to cool down before icing them.
Whilst this is taking place, it’s the perfect time to get started on your icing. This is the part that takes a little time as you need to whisk all of your butter (preferably with an electric whisk to save your arm from dropping off) until it is pale in colour. This usually takes me around 5-7 minutes of whisking ( quite a while I know!!).
Now you can slowly add the icing sugar, 100g at a time until it is all whisked in and fully combined (if it tastes too buttery after 500g of icing sugar, feel free to just add some more…why not!). Now for the chocolatey part… Cocoa Powder! Add the cocoa powder little by little until you have got the colour and texture you desire. You may need more or less than stated on the ingredients list. If your icing become too thick and stiff simply add a spoonful of water until it is at the consistency you want.
I used a round nozzle on my piping bag here to create a smooth swirl. You can use other tips to make yours looks different though. Once all the cakes have been iced, just sprinkle the left over funfetti/sprinkles on top of the icing to add a little colour... and voila!
This recipe is super quick to make and looks great! A perfect sugar fix for National Vanilla Cupcake Day!
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