Food Network UK

Confetti Cupcakes

2
17
recipe_page_slideshow
term_weight,type,nid
608353
608353
page
17
recipe_page_slideshow
term_weight,type,nid
608353
608353
attachment_1
1
Made this? How was it?

Ingredients

  • 180g flour
  • 150g sugar
  • 60g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • 120ml, plus 2 tablespoons buttermilk
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg, plus one egg white
  • 20g plus 1 tablespoon rainbow sprinkles

  • For the boiled Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 30g plain flour
  • 1 teaspoon salt
  • 480ml milk
  • 460g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 400g sugar
  • 1 tablespoon vanilla extract
  • Sprinkles for decorating

Use imperial measurements

Method

How to make Confetti Cupcakes

For the cupcakes:

Preheat oven to 175°C.

Line a muffin tin with cupcake papers.

In an electric mixer fitted with the paddle attachment, beat all ingredients together except rainbow sprinkles. Beat on high speed for 3 minutes, scraping down the bowl occasionally. When thoroughly mixed, gently fold in rainbow sprinkles. Stir only briefly, because the colors will begin to run quickly.

Pour batter evenly into cupcake papers. Bake for 20 minutes, or until a toothpick comes out clean. Let cool completely before Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting cupcakes.

For the boiled Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting :

In a large saucepan, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together flour and 120ml milk until smooth. Set over medium heat and and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in remaining milk and salt. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk constantly until mixture is thick and paste-like. Remove from heat and let cool completely.

In the bowl of a stand mixer fitted with the Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment, combine Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar. Beat until light and fluffy. Add vanilla and mix well.

Beat cooled flour mixture into the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter mixture on high speed. Beat for several minutes (6-10) until sugar granules have dissolved. You can check this by rubbing a little between your thumb and forefinger.

Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Frost cooled cupcakes and decorate with sprinkles.


Recipe courtesy of Heather Baird, author of SprinkleBakes.