Funfetti Cupcakes: Reboot

The rainbow sprinkle. An enigma which has flooded the kingdom of sugar. From the most bourgeois of high society petit-fours, to the gentrified $30 corner-store treat, it has permeated all sorts of our cravings. We’re talking about a teeny, tiny concotion of sugar, wax and artificial flavorings, so what gives? What has bolstered the rainbow sprinkle (sorry chocolate sprinkles, not your post) to the inner-most sanctum of sweet symbols?

A lot of blood, sweat and tears, it would appear. We have the creative badassery of ladies like Candace Nelson (Sprinkles bakery) and Molly Yeh (My Name is Yeh) to thank. Thanks to rockstars like these, 2015 me was able to dip my toe in the Funfetti pool. And now, 2017 me is able to perfect (read- improve) the same sugary delight.

And so, as fanfare to my return to health, I give you… Funfetti Cupcakes: Round 2!

1

In general I leveraged the same recipe as Funfetti Round 1 (see above- my darling little turd cupcakes), with a few small adjustments. The largest being that I learned my lesson and did not overwhelm the frosting with sprinkles before filling the piping bag. See, when you do such a thing, chances are high that you will break the frosting bag. Lo! With this small tweak, my frosting no longer resembled a colorful turd. Instead I garnished the cupcakes with an array of sprinkles, so that the my happy, rainbow vibe was apparent instead and outside of the cupcake. Other small adjustments included using only egg whites to maximize fluffiness and Madagascar vanilla in place of the previously generic option. The result? A day where I consumed 12 cupcakes and little else 🙂

Recipe (makes 12):

Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 1/4 cups sugar
  • 3 large egg whites
  • 1 tablespoon Madagascar vanilla extract
  • 3/4 cup heavy whipping cream
  • 1/2 cup Sprinkles

Frosting:

  • 15 oz confectioners sugar
  • 1/2 stick melted butter (salted or unsalted)
  • 2 tsp Madagascar vanilla
  • 1/4 cup heavy whipping cream
  • 1 tsp salt
  • Rainbow sprinkles for garnish

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Pre-heat oven to 350 and choose the happiest, brightest, shiniest cupcake liners you possibly can. Combine cupcake ingredients (sans eggs) and mix in large bowl. To separate your egg whites, gently crack and move the contents of the egg back and forth, letting the yolk fall into the sink. Once you feel like you have only the egg white remaining, add to your cake batter and beat until smooth.

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Separate into your cupcake liners and bake for 15 minutes. Your cupcakes will rise nicely and you’ll see a beautiful melange of colorful streaks and spots over their tops. Although it will initially hurt you to see these cupcakes covered in frosting, fear not. While they cool, you can stare longingly and combine your frosting ingredients at the same time. Add frosting to piping bag and frost cupcakes. Now douse in as many rainbow sprinkles as you would like. And please, please, reward yourself by eating all twelve.

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(in the process of eating all 12… probably still on cupcake 3 or 4 at this point…)

Hope everyone has a wonderful week.

Xo,
Jenna

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