Homemade Confetti Cupcakes

I had a birthday last Sunday!

I slept late.

Snuggled some pugs.

Sketched something to paint.

Sketched something to bake.

I sat in front of the oven window while the timer counted down.

I ate confetti cupcakes and sprinkle macs.

I did all of my favorite things!

Well, almost.

I didn’t get to celebrate with YOU. So, to celebrate my birthday and the new e-book version of SprinkleBakes (!!!), I’m giving away a Nook Color!

Now, just to be clear, the e-book is only available on the Nook Color and Nook Tablet at present.  You can also read it on your computer but it is not accessible by other devices.  That may certainly change in the future, and when it does change I’ll be sure to keep you posted!

Since there can only be one Nook winner, I’m also giving away 5 copies of the cookbook (the paper version, not the e-book!).

Contest is now closed, thank you for entering!

How to Enter:

• It’s easy! Tell me about your favorite cupcake in the comments section.
• Please be sure to leave an email address or some way to reach you if you win!
• Deadline for entry is August 1st.
• Winners will be chosen at random and announced in this post, so check back to see if you’ve won!
• Contest is open to everyone with a valid mailing address.

Here are the book winners!

 

Katie said…

I love the Brooklyn Blackout Cupcakes–a dark chocolate
cupcake with a chocolate truffle filling and chocolate frosting. Yum!

Rosa’s Yummy Yums said…

Cute cupcakes! Ever so tempting too…

Chocolate cupcakes with peanut butter frosting/buttercream!

Amanda said…

My favorite cupcake is based on nostalgia and was originally
made my my mother’s mother; Just a classic chocolate cupcake that’s then
hollowed out filled with her buttercream frosting (but it MUST be colored
yellow) then with crowned with that same frosting.

Stacey S. said…

I love red velvet with a rich cream cheese frosting.

Shawn @ I Wash…You Dry said…

Favorite cupcake is my pumpkin chocolate chip cupcakes with
spiced cream cheese frosting! Yours look gorgeous, and happy birthday!

And the winner of the Nook! 

Sarah Ward said…

My favorite cupcake would have to be an ooey, gooey
chocolate cake with peanut butter icing. Delicious!!! 

 

 

Sprinkles inside and out!

Homemade Confetti Cupcakes 

Yield: 1 dozen                                                                                                [click for printable version]

 

These cakes are wonderfully pale, but like most white cakes they will lose moisture if left uncovered.  Keep them in an air-tight container or Tupperware cupcake holder.  

The frosting recipe makes enough for a generous frosting of each cake (as pictured).  If you’re not a frosting lover, consider making half the recipe.

 

Confetti cake:

1 1/4 cups cake flour
3/4 cup sugar
1/4 cup unsalted butter, room temperature
1/2 cup plus 2 tbsp. cups buttermilk
3/4  teaspoon baking powder

1/2 teaspoon salt
1 tsp. vanilla
1 egg plus one egg white
1/4 cup plus 1 tbsp.  rainbow sprinkles (I like the Marble Mix’ins variety found in the ice cream section)
Preheat oven to 350 degrees.

1. Line a muffin tin with cupcake papers
2. 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.
3. Pour batter evenly into cupcake papers. Bake for 20 minutes, or until a toothpick comes out clean.  Let cool completely before frosting cupcakes.

Boiled icing:
1/4 cup flour
1 teaspoon salt
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract

Sprinkles, nonpareils and jimmies for decorating

1. In a large saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium heat and and whisk in remaining milk and salt.  Whisk constantly until mixture is thick and paste-like (visual cue: it will resemble Elmer’s white glue).  Remove from heat and let cool completely.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine butter and sugar.  Beat until light and fluffy.  Add vanilla and mix well.
3. Beat cooled flour mixture into the 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.
4. Frost cooled cupcakes and sprinkle with nonpareils. 

Find my printable macaron recipe here or in the SprinkleBakes book.