Confetti Cupcakes



Light and fluffy vanilla cupcake sponge with and explosion of bright, edible confetti, topped with a smooth vanilla buttercream piped rose and more sprinkles


Total time to make : 40 minutes Time to prep : 20 minutes

Time to bake : 15 - 18 minutes

Servings : 12



Ingredients


Vanilla Cupcakes

120g butter, room temperature

200g caster sugar

2 eggs, room temperature

220g self-raising flour

1 1/2 tsp baking powder

1/2 tsp salt

180ml milk

2 tsp vanilla extract or paste

60g edible confetti sprinkles*


Buttercream

200g butter, at room temperature

400g icing sugar

2 tbsp any milk

1 tsp vanilla extract or paste



Method


Vanilla Cupcake base

  1. Preheat a fan oven to 180C and line a cupcake pan with 12 paper liners

  2. In a large mixing bowl, cream the butter with the sugar until light and fluffy. Add in the eggs, mixing them in one at a time, then add in the vanilla

  3. In a seperate bowl, sieve in the flour, baking powder and salt together and stir so it's evenly mixed. Gently tip these dry ingredients in with the wet ingredients. Use a standing mixer (lowest setting), spatula or spoon to fold the ingredients together, adding the milk in a few tbsps at a time whilst you fold the ingredients, until everything is just mixed

  4. Pour in the sprinkles and fold through a few times, being careful not to over mix the batter. Use heaped tablespoons to fill the cake liners, filling them up about 2/3 full

  5. Bake for 15 - 18 minutes or until a clean metal skewer or toothpick comes out clean when inserted into the centre of a cupcake, they should be golden, risen and springy to touch

  6. Cool on a wire rack until completely cooled before icing


Buttercream

  1. Using a standing mixer or electric hand whisker to whip the butter in a large bowl for a few minutes until pale and fluffy

  2. Keeping the speed on low, add in the icing sugar gradually - to avoid being covered in a huge cloud of icing smoke! Continue doing this until all the icing sugar has been added, then mix on a high speed for another minute before gradually adding the milk and vanilla

  3. The consistency we're looking for with buttercream is thick but spreadable, like toothpaste*

  4. Ice the cupcakes using a spoon or piping bag with nozzle attachment, finish with another sprinkle of edible confetti



Nutritional Information

(per fully-iced cupcake, with about 3-4 tbsp buttercream per cake)


298 calories

2g protein, 32g carbs, 18g fat



Good to know:

  • The quality of Vanilla is really important here because it's such a dominant flavour. I love vanilla paste (so you can see little flecks of the vanilla bean). Vanilla extract is a better quality product than vanilla essence which is more processed and uses false colours and flavourings

  • Types of sprinkles: within the batter, look for 'jimmies', 'quins' or 'confetti'. Don't use nonpareils (known as 'hundreds and thousands/100s and 1000s') within the batter as the colour will bleed. But they can be used to decorate on top.

  • For piped roses, I use a Wilton 2D or 1M nozzle, they're a very popular and widely available nozzles, along with a piping bag

  • Once you've prepared the buttercream, full the piping bag and I like to put mine in the fridge to chill for 10/15 minutes. This firms up the icing so the roses have a more defined shape

  • Cupcakes freeze incredibly well, make in advance, bring to room temperature then wrap tightly with cling-film and store in an airtight container for up to 3 months

  • Once mixed to your desired consistency, icing can be stored in an airtight container (see picture, below) for up to 1 week in the fridge or 2 months in a freezer, defrost fully before using

  • Store iced cupcakes at room temperature for up to 3 days


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