Now funfetti bakes were fun a few years back but I never jumped on the hype so thought it’s the year 2023 and its time to bring back FUNFETTI!
I decided it would be some cupcakes to start with because well who doesn’t love a good cupcake.
Now I added quite a few tubs of hundreds and thousands because I wanted to try and ensure that it was obvious that these were meant to be funfetti cupcakes.
This is the cupcake recipe I use for every cupcake I make because it is a great recipe and is adaptable.
Back in my Toffee Apple Cake Recipe I told you that I was using a new buttercream recipe and I fell in love with it and it is now my number one go to buttercream.
It’s not as sweet and the texture is just amazing and it yields so much that it lasts me a few bakes. I do recommend it if you looking for a good buttercream that isn’t overly sweet.
Funfetti Cupcakes
Equipment
- 1 Cupcake Tin
- 12 Cupcake Cakes
- Piping bag
- Star Nozzle
Ingredients
Cupcakes
- 175 g Caster Sugar
- 175 g Unsalted Butter Room Temperature
- 175 g Self-Raising Flour
- 3 Eggs
- 1 tsp Vanilla Extract
- 3 tbsp Milk
- Hundreds and Thousands
- Sugar Strands
Buttercream
- 200 g Egg Whites Pasteurized
- 900 g Icing Sugar Sieved
- 1.36 kg Unsalted Butter Room Temperature
- 2 tbsp Vanilla Extract
- Green Gel Colouring
- Yellow Gel Colouring
- Pink Gel Colouring
- Blue Gel Colouring
Decoration
- Hundreds and Thousands
- Sugar Strands
Instructions
Cupcakes
- Preheat the oven to gas 4/180 degrees. Line muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy.
- In a bowl, beat the butter and sugar until light and fluffy.
- Add the vanilla, then beat in the eggs, one by one, until smooth. Fold in the flour and the hundreds and thousands until fully incorporated
- Fill each case with a spoonful of the mixture and bake for 20 - 25 minutes or until a skewer comes out clean.
Buttercream
- Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
- Set mixer to medium, gradually add butter making sure all combined before adding next piece.
- Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
- To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.
- *Split the buttercream between four bowls and add the different gel colours and mix up until incorporated.
- Once the buttercream is ready, fill a piping bag with a spoonful of each colour that has a star nozzle on the end and pipe on to the cooled cupcakes and top with more hundreds and thousands.
