Lou's Blog
About the Recipe
This yummy and super colourful cupcakes are some of the best I have ever made! The base recipe I used is one from Mary Berry's Vanilla Cupcake recipe, however I have changed the measurements slightly as I found it worked best for the cupcakes I was making at the time; and the scales I was using were not digital making it harder for me to measure accurately.
With this recipe is also a fantastic funfetti buttercream frosting that you can make to go with the cupcakes! With or without the frosting, the taste is still amazing! These cupcakes are also perfect for people to make with their young children, especially once the cupcakes are cooked and ready to eat; the first bite is always the best as the colour from the sprinkles can be perfectly seen and look amazing!
Ingredients
Okay, stop talking now Lou and get to listing the ingredients and typing up the recipe. You will need the following:
For the cakes themselves:
200g butter (at room temperature), cut into large pieces. I found using Lurpak lightest sightly salted was perfect for this recipe.
200g self raising flour
200g caster sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
3 large eggs
Vibrant coloured sprinkles - You can use as many as you like, I typically use between 50-65g and I use the Dr Oetker Unicorn Confetti Sprinkles 110g.
For the Icing:
200g butter, room temperature (again, I found using the Lurpak lightest slightly salted worked best)
1/2 tsp. vanilla extract
3 tbsp. milk (I used semi-skinned)
350g icing sugar, sifted
Vibrant coloured sprinkles - Again, you can use as many as you like, I use whatever is left in the container for the icing
Preparation
Preheat the over to 180°c/gas mark 4. Whilst the oven is preheating, line a 12-hole muffin tin with cupcake or muffin cases.
Now for the messy part; put all the cake ingredients into a large bowl (not including the sprinkles as you want to make sure the mixture is smooth first), ensuring you sift the flour into the bowl, and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Then add your desired amount of sprinkles to the recipe.
Divide the mixture evenly between the paper cases.
Bake for 20 to 25 minutes, or until the cakes are golden brown and well risen & firm on top. Transfer the cupcakes out of the tin to a wire rack so they can cool off.
Whilst the cakes are cooling, you can make the frosting - this is optional and you can eat the cakes without the frosting. Put the butter, vanilla, two tablespoons of the milk and half the icing sugar (175g) unto a large bowl and beat until smooth. Then add in the remaining icing sugar, and pour in the rest of the milk if it is needed to make the icing the right consistency. Once the icing is of the right consistency, you can add in some sprinkles to make it funfetti frosting.
Once the cupcakes have cooled, you can add the icing (if you made some) either by using a piping bag or a spoon.