Funfetti Cupcakes

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 45 minutes
• เวลารวม: 1 hour 5 minutes

ส่วนผสม

1 ¼ cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

¾ cup granulated sugar

¼ cup unsalted butter (room temperature)

¼ cup vegetable oil

2 large egg whites (room temperature)

2 tbsp sour cream (room temperature)

1 ½ tsp vanilla extract

½ tsp almond extract

½ cup milk (room temperature)

¼ cup rainbow sprinkles

½ cup white cake mix

1 cup unsalted butter

2 ½ cup powdered sugar

2 tsp vanilla extract

¼ tsp salt

3 tbsp heavy cream

2 tbsp rainbow sprinkles

วิธีทำ

Funfetti Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.

In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until light and creamy. Add the egg whites, sour cream, and vanilla and almond extract and mix until smooth.

Add half of the flour mixture to the wet ingredients and mix on low speed until mostly combined. While mixing on low, slowly pour in the milk and mix until combined. Add the remaining flour and mix on low speed until well combined and smooth. Fold in the rainbow sprinkles.

Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for 20 minutes until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer the cupcakes to a wire rack to cool completely.

Cake Batter Buttercream Frosting

First, heat-treat the white cake mix. Pour the cake mix into a microwave-safe bowl. Heat the cake mix in the microwave for 30 seconds and then stir. Repeat this process until the cake mix reaches 160℉ (71℃), about 1 ½ minutes total. Run the cake mix through a fine mesh strainer and then set aside to cool.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for about 5 minutes until it is light, pale, and creamy.

Add in the powdered sugar and cooled heat-treated cake mix and mix on low speed until combined. Add in the vanilla extract and salt. Slowly drizzle in the heavy cream while mixing on low speed.

Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until light and creamy.

Assembling the Funfetti Cupcakes

Fill a piping bag fitted with an Ateco 826 piping tip with the cake batter buttercream frosting. Pipe an "ice cream swirl" of the buttercream onto the funfetti cupcakes. Decorate the cupcakes with additional rainbow sprinkles.