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

IMG_0498

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.

IMG_0504

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.

IMG_0511

(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

Advertisements

One Bubbly Birthday

Hi friends!

It’s been a minute. This is largely due to one of the most debilitating colds/infections/sicknesses I’ve dealt with in a while. While my (imaginary) school of medicine believes that cupcakes and sparkling wine cure everything, my “real” doctor squad (the one I pay co-pays to, the pre-med sister, and the ass-kicking intern best friend) kind of aligned that fluids, rest, and meds were a better route.

Squarely in the middle of this cold season fell my 28th birthday! It was hands down the best birthday I’ve ever had. I say this most years, and I think that’s by design. That my friendships, my work achievements, my hobbies, and my adventures keep getting cooler and cooler is, well–COOL!

FullSizeRender

The weekend prior, some of my beautiful lady friends treated me to a delicious supper at ClarkLewis. The week of, I kicked things off by cheering on my Blazers from killer seats. I treated my actual birthday as my floating holiday at work (National Jenna Appreciation Day) and headed to Lincoln City on the Oregon Coast. Historically, I’ve been fairly opposed to gambling, but I guess new, 28-year-old me is a fan–and a big-time winner! I returned home on Sunday relaxed, rejuvenated, and ready to enjoy a steak the size of my head at St. Jack. Bisous, bisous, bisous to everyone who made the celebrations so special.

FullSizeRender[1]

I figured it was in everyone’s best interests if I didn’t bake cupcakes while under the weather–but that didn’t stop a certain special someone from gifting me a truly top-notch bubbles gift.

YAY for Dom! This bottle joins another in my collection that will only be consumed when there’s a diamond ring on my finger, when I check off 100% of my professional goals (probably never going to happen), or–heck–when bubbles + sprinkles opens its first brick and mortar store. Hey, you read it here first!

Dom on its own is a sleek and sassy class act. But vintages like this one and my 2004 Limited Edition Gift Box by Jeff Koons are just next level. The box features designs by iconic artists, this one specifically–Michael Riedel. The bottle features a taste profile of licorice (not normally my jam, but they make it WORK), hay, tangerines, and peaches. It invokes some serious summer vibes, which automatically puts me in an amazing mood. (NOTE–even though I’m not opening this special bottle, I have tried this vintage at a recent shindig. Hence, I can speak to yumminess specifics.)

Closing the chapter on year 27, I have but one wish–a speedy recovery to 100% so that I can share “Then and Now: Funfetti Cupcakes.” Stay tuned…

Hope everyone has a wonderful week!

Xo,
Jenna