Birthday Blog Post

Yesterday was my birthday and I’ve taken the rest of the week off. You know what that means!

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To celebrate, let’s make some Funfetti cupcakes!

Not from the box. Never from the box. Have you never met me?

Today’s recipe is (relatively) simple, as it’s a vanilla cupcake with vanilla buttercream frosting from Cupcakes by Shelly Kaldunski. What makes it a “Funfetti” cupcake are the multi-colored sprinkles you add to the batter that melt when baked.

VANILLA CAKE:

1 1/4 cups AP flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

6 TBSP unsalted butter, room temperature

1 egg and 1 egg white, room temperature

1 tsp vanilla extract

1/2 cup milk (whole milk is best, but I only had 2%)

Rainbow Sprinkles (not the tiny dots, but the little rectangles)

Star Sprinkles (optional)

VANILLA BUTTERCREAM:

3 egg whites, room temperature

3/4 cup sugar

Pinch salt

1 cup of unsalted butter, cut up into tablespoon pieces

1 tsp vanilla

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UTENSILS:

Birthday cupcake liners and toppers

Cupcake baking tray

Large bowl

Medium size bowl

Large, heatproof bowl

Medium saucepan

Wooden spoon

Whisk

Electric mixer

Cooling rack

Large pastry bag with 4 B tip

Now that we have everything, IT’S PARTY TIME!

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Preheat oven to 350 degrees F.

Chop up your frosting butter, take out your egg and egg white, and line your cupcake tray.

Combine flour, salt, and baking powder with a whisk in the medium bowl.

Beat cake butter and sugar in large bowl on med-high until the color is light and the texture is fluffy (it should like like well-mashed potatoes).

Set speed to low and beat egg in until well incorporated. Repeat the process with egg white and vanilla.

Add 1/3 of flour mix, beat until just combined.

Add 1/2 of milk, beat until just combined. Repeat process with the flour and milk.

Gently stir in rainbow sprinkles with wooden spoon (use however much you like, I ended up using all the rainbow sprinkles in the multi-pack I bought).

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Fill cupcake tray (you should have just enough for 1 dozen cupcakes).

Bake for 16-20 minutes (check at 16 minutes with toothpick, give it a minute if not clean and check again until the tooth pick is clean or has a crumb)

Let cupcakes cool completely on rack.

Aren't they beautiful?
Aren’t they beautiful?

Now for the frosting! Pour some water in the saucepan, but not so much that it will touch the bottom of your heatproof bowl. Set it over the stove and bring it to a slow simmer.

Put the egg whites and the sugar in heatproof bowl, and set the bowl on top of the saucepan. Continually whisk (you don’t want scrambled egg whites) until sugar is dissolved and the mixture is warm to the touch and/or reads 160 degrees F on an instaread thermometer.

Take the mixture off the heat and beat on high until the mixture has cooled to room temperature and it holds glossy, stiff peaks. What do stiff peaks look like?

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Be careful when you beat it, because if you over beat it then it becomes dull, grainy and disgusting. Continually check the mixture and stop the second you see stiff peaks.

Lower the speed to med-low and add salt.

Add the butter a 2-3 pieces at a time. Make sure the butter is COMPLETELY incorporated before adding more butter.

Once all the butter is added, beat in the vanilla extract.

Put the frosting in the bag and frost, starting with the outside of the cupcake and move towards the center.

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Add the star sprinkles.

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Finally, add the cake toppers.

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See? I can make it look good if I have the right tools and patience.

These cupcakes came out sooooo good, and vanilla isn’t even my favorite kind of cupcake! I owe a lot to the fragrant, warm flavor to the single-strength pure vanilla extract I bought from my most favorite spice store ever, Penzeys! Seriously, you know this stuff is good when there’s a piece of vanilla bean soaking in it.

Thanks for reading!

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