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Sunday, July 31, 2011

Funfetti Cupcakes!

I found these on a really cute baking blog a few weeks ago and though I'd give them a whirl. Everything on her site looks really good (her blog here), but I had never tried a recipe from this blog before, so it was a total experiment.

In the end, I loved the idea, but would change around a few things. I found the batter to be too tough-- almost bread-like, which I know was at least partially, if not all, due to me over-beating. And I didn't think it had enough flavor, despite adding more vanilla than the recipe suggested. 

So, below I've posted a different yellow cake batter that I've made before and really enjoyed- it will not change the coolness of the funfetti inside. And I wanted to try making a white chocolate cream cheese frosting, because I thought it would pair well... it was very good. They look awesome and (should) taste great with the new cake batter!

2 cups plus 1 tablespoon cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick softened butter
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs
1 cup buttermilk
1/3 cup nonpareils sprinkles

Whisk the first four dry ingredients together in a bowl. Set aside. With an electric mixer beat the butter and sugar until fluffy (about 2 minutes). Add the vanilla and one egg at a time, beating just until mixed. Add the buttermilk and the dry ingredients alternatively, beating slowly just until mixed. Fold in the sprinkles. Pour into cupcake tins lined in papers. Bake for about 15-20 minutes (check with a toothpick- do not overcook). Remove from oven and let cool completely before frosting. Makes about 12 cupcakes.

8 ounces cream cheese, softened slightly
1/2 stick unsalted butter, softened
5 ounces melted white chocolate, cooled slightly
1 teaspoon vanilla extract
1-2 cups powdered sugar
Sprinkles for decorating

With an electric mixer beat together the cream cheese and butter on high until soft and incorporated. Add the white chocolate while mixing and the vanilla. Slowly add the powdered sugar until it reaches the desired consistency/sweetness. I tend to use less, but that is my personal preference. Frost the cupcakes to your liking and decorate with sprinkles.

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