Funfetti Cupcakes
These Funfetti Cupcakes are, well, so much fun! They have been on my blog for around a year or so, so I thought it was time to give them a little update and refresh the photos.
Servings: 12 cupcakes
Ingredients
For The Cupcakes
- 145 g Caster Sugar
- 145 g Unsalted Butter or Stork
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 70 g Sprinkles
For The Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 1 tsp Vanilla Extract
To Decorate
- Sprinkles
Instructions
To Make The Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy
- Add in the flour, eggs, vanilla and baking powder and whisk until all combined.
- Fold through the sprinkles until they are all evenly distributed
- Spoon the mixture into the cupcake liners. I use asmall ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
For The Buttercream
- While the cupcakes are cooling make the buttercream.
- In a large bowl add the butter, icing sugar and vanilla and mix until it is all combined.
- Spoon the mixture into your piping bag and leave to one side.
To Decorate
- Remove the centre of your cupcakes and fill the holes with sprinkles.
- You can keep the little bits ofcupcake that you remove and put them back over the hole once it is filled with cusprinkles. Or you can do what I do and snack on them.
- Pipe the buttercream onto the top ofyour cupcakes and finish with some sprinkles.
Video
Notes
These cupcakes will last 3-4 days in an airtight container.