Funfetti Cucpakes

Last month, one of my good friends threw a golden birthday party for her husband. I offered a helping hand, and so was asked if I could make some cupcakes for the party. Funfetti was the request which got me excited, I had never made a funfetti cupcake before, but have always been a big fan of sprinkles! I used my trusty go-to butter cupcake recipe and threw in a half a cup of sprinkles. Voila, funfetti cupcakes! Super easy and super fun! I frosted them with a basic American buttercream that is always a hit. As far as cupcakes go, it doesn't get much simpler than this. So if you're looking for a fun and easy way to add homemade cakey goodness to your next party, look no further. 

I believe this is the third time I've used this cupcake recipe this fall now, and all three times it has turned out wonderfully! It's a great recipe that turns out 24 perfect cupcakes. And although I love a pure white cake, sometimes I just don't want to deal with separating egg whites and yolks and then whipping the eggs whites. This recipe just used 4 whole eggs that go straight into the batter, no separating, no whipping, nice and easy. 

Funfetti Cupcakes

  • 3 cups (14 ounces) all purpose flour
  • 1¾ cups (12.25 ounces) granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened, cut into small cubes
  • 4 eggs
  • 1 cup (8 ounces) milk
  • 2 teaspoons vanilla extract
  • 1/2 cup colored sprinkles, plus more for decorating

Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, and vanilla extract in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds. Add the sprinkles and gently mix into the batter until well combined.

Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with buttercream frosting (recipe follows) and sprinkles. 

Yields: 24 cupcakes

Whipped Vanilla Buttercream

  • 1½ cups (3 sticks) butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • Pinch of salt
  • 2 tablespoons heavy cream (or 1-2 tablespoons of milk if you don't keep cream on hand, I've done this many time)
  • 2 teaspoons vanilla extract

Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and salt to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream (or milk) and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Pink Cake Pops

At the end of this past summer, a friend an neighbor of mine approached Lara and I and asked us if we would be willing to make her cake pops for her wedding which was going to be in October. We said yes and were very excited to help her our. After making cupcakes for my cousin's wedding in May I felt prepared to try something new for another wedding. There was only one slight problem with all of this though, I had never made cake pops before. I wasn't too worried about it, I knew I could figure it out, but there was still some apprehension about the whole process. After doing a test run in August on cake pop making, I felt ready to go and just had to wait until October. In the end the whole process went very smoothly, and the cake pops turned out great. Congratulations Stacey!

In case you don't know, cake pops are basically cake that you destroy and then mush up with frosting, form into balls, place on a stick and dip into chocolate. It's not a complicated process, but it is time consuming and somewhat labor intense, well at least when you are making over 200 at one time it is! The nice thing about cake pops is that they keep very well for at least a week or two meaning you can make them ahead and not worry too much about them losing quality. Because they are full of frosting they are super moist, and once you dip them in the chocolate this moistness kind of gets sealed in, they don't dry out or loose flavor very quickly. This was nice for me because I didn't have to make them all in the one or two nights before the wedding, I actually started about two weeks before the wedding and was done several days before they were needed. This took some stress off of me which was very nice.

When it was all said and done I think I ended up with about 220 cake pops. There was a little bit of a learning curve with how to dip them in the chocolate, my first few weren't so pretty, but by the end I was a pro at it. Stacey wanted white cake with pink white chocolate and pink sanding sugar, all of which I ordered online. I really had no idea how much of the chocolate or the sugar I would need. In the end I used about 6 pounds of the white chocolate and 2 pounds of sanding sugar total, and this was for cake pops that were 30 grams each.

To be honest, I never could have done this all alone. Having a built in baking partner at home was a must for this project. Trying to study the anatomy of the head and neck and make 200 cake pops all alone would have been difficult. But with a partner, it wasn't so bad at all! Thanks Lara, we make a good team!

After dipping, letting the chocolate dry

All lined up, ready to wrap

200 cake pops later

Cake pops, the perfect wedding favor

Simple White Cake
Adapted from Annie Eats

  • 1 cup whole milk, divided
  • 6 large egg whites
  • 1 tbsp. vanilla extract
  • 2¾ cups (11 oz.) cake flour, sifted
  • 1½ cups (10.5 oz) sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • ¾ tsp. salt
  • 12 tbsp. (¾ cup) butter, at room temperature

Preheat the oven to 350˚ F. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites,  and vanilla extract. Whisk to blend. In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds.

Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. 

With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed.

Pour the batter into a greased 9x13-inch pan. Bake, rotating the pan halfway through, until a toothpick inserted in the center comes out clean, about 20 minutes.