Earlier this week I was asked if I had a scratch recipe for Funfetti Cupcakes. My friend liked the box version (Betty Crocker’s is called Rainbow Chip and Pillsbury’s is Funfetti), but she’s living in Europe where it’s hard to find. I didn’t have a scratch version, but was up for the challenge! Especially since Fuzz was returning from a camp out and could use a special treat.
Using my current favorite white cupcake recipe and the type of sprinkles I had on hand, I made these. The cakes were as light and tight crumbed as mix, but had a homemade flavor. My only issue was I skimped on the sprinkles. Next time I’ll use a couple of tablespoons rather than 1. Also, I used the tiny ball type sprinkles. Funfetti and Rainbow Chip are both made with larger sprinkles or tiny candies.
Since I had the sprinkles out and the kitchen was already a mess, I decided to experiment with some tie dye cupcakes. Thinking 3 different colors plus the original color of the batter would be enough, I spooned out random amounts of batter and mixed in yellow, blue, and red gel color. The cupcakes looked like this.
- 3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
- 1 1/2 tablespoons baking powder
- 5 large egg whites, room temperature
- 14 tablespoons unsalted butter, softened (7 oz)
- 1 3/4 cups granulated sugar (12.25 oz)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup plus 2 tablespoons milk
- Colored Sprinkles (1-2 tablespoons)
- 3 cups powdered sugar, sifted
- 8 tablespoons butter, unsalted
- 1 teaspoon vanilla extract
- 1-3 tablespoons whipping cream
- Preheat oven to 350 degrees F. Line 24 standard muffin tins with paper liners.
- Have all ingredients measured out and ready to go.
- Mix the cake flour, baking powder and salt together in a bowl and set aside.
- In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get too stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
- Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
- Beginning and ending with the flour mixture, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
- Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and dye it with gel paste.
- Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
- To make the icing, mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency