Today is a rainy Monday, but since I love to leave the door always open to spiffy up old posts and republish them again one day, I bet there are a million rainy Mondays in our future. So I’ll just post it again on one of them! Nothing like planning for the future, and if planning for the future means looking for taste and cheer, count me all in. These are SO cheerful and delightful. I can’t imagine not loving them, unless you have a gluten and/or dairy allergy, in which case, my blog probably isn’t for you anyway. Although I do try to make everyone happy, hence, this wonderful recipe. If pandemics and hurricanes and Monday mornings are going to insist on being in our lives, well, I’ll bake a lot of cupcakes. Consider that a promise. And funfetti cookies are coming!
Funfetti Cupcake Recipe:
What You need:
For the cupcakes:
1 cup sugar
1 large egg, room temperature
½ cup milk
1 tsp vanilla extract
¼ cup sour cream
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 stick unsalted butter, melted and cooled (approx. ½ cup)
Pinch salt (about ½ tsp)
½ cup multicolored sprinkles
For the decorations:
1 stick unsalted butter (about ½ cup), softened
2 cups confectioners’ sugar
2-3 Tbsp milk
3 Tbsp multicolored sprinkles
12-15 rainbow candy strips, cut into 3 inch pieces
Yields: 12 to 15 cupcakes
What You Do:
To bake the cupcakes:
1 – Preheat oven to 350 degrees F.
2 – Then, line a muffin tin with paper liners and set aside.
3 – In a large bowl, cream together sugar and egg.
4 – Add melted butter, vanilla and sour cream; and then mix until all ingredients are well-incorporated.
5 – In a separate bowl, whisk together all dry ingredients: flour, baking powder + soda and salt.
6 – Slowly mix dry ingredients into wet ingredients, alternating with the milk.
7 – Mix with a spatula until all ingredients are well-incorporated, forming a cupcake batter.
8 – And then, gently fold sprinkles into the batter.
9 – Fill the lined muffin tin with cupcake batter, about 2/3 of the way.
10 – Bake for 15 to 17 minutes. Allow to cool completely on a wire rack before decorating.
11 – In a large bowl, use an electric mixer to beat together the softened butter, confectioners’ sugar and milk. The buttercream is ready once everything is smooth and forms semi-stiff peaks.
12 – Gently fold sprinkles into buttercream.
13 – Scoop the buttercream into a piping bag, with Wilton tip #12 attached. Frost each cupcake.
14 – Add a rainbow candy strip on each cupcake, arching it on top to give it a “rainbow” look. Serve and enjoy.