After a smog alert nixed plans to go to the Cincinnati Zoo on Friday with the girls that I nanny, we decided to make some homemade funfetti cupcakes for them to decorate for a picnic they are going to on Sunday. They did a great job creating their own icing colors (although I admit to using store bought whipped icing) and putting the decorations on the cupcakes. We took a Bobby Flay recipe and added our own sprinkles. Be careful not to add too many, or else the batter starts to turn colors.
[This recipe works for mini and regular sized cupcakes. The times are for a mini cupcake, so adjust cooking time to 18-22 minutes if making the regular sized cupcakes]
- Nonstick baking spray
- 2 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 3/4 cups pure cane sugar, divided
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
- 1 cup buttermilk, room temperature
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 vanilla bean, split and seeds scraped
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
- [2/3 to 3/4 cup sprinkles for the “funfetti”]
- Sprinkles and jimmies, for decorating, if desired
Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill mini muffin tins with liners and spray the liners with nonstick spray.
Whisk the flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, vanilla beans, and yolks in a medium bowl.
In a clean bowl of a stand mixer fitted with whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds Transfer to a separate bowl and set aside. Wash the bowl and dry.
Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Using a rubber spatula, stir 1/3 of the whites into the batter to lighten, and then add the remaining whites and gently fold into the batter until no white streaks remain. [Stir in sprinkles for funfetti.]
Fill the cupcake molds 3/4 full and bake until just firm, about 8 to 12 minutes. Let cool and frost. Decorate with sprinkles and jimmies, if desired.