So, there's this girl. Her name is Sally. And she's kind of a big deal. She's the writer of my most favorite blog ever, Sally's Baking Addiction. And yes, just in case you were wondering, her blog does indeed live up to it's name.
Sally bakes everything from cookies to cakes to pies to cupcakes to muffins...you name it. But she doesn't just bake, she takes you through the baking process with her. You don't just get a recipe, a cute backstory, and some pictures. No, Sally explains every step to how she developed that specific recipe; she tells you why she uses certain ingredients over others, why that amount, and the result you'll get from using them. It's impossible to read through one post on her blog and not learn something.
She even wrote a post about how to properly measure out your ingredients to ensure your baked goods come out perfectly. I have to confess--I've been measuring my flour out wrong this whole time!
But even so, it's hard to mess up on Sally's recipes, even if you don't measure something out the right way. Her recipes are practically fail-proof! I've made her xxl death by chocolate cookie before, as well as her giant reese's pieces peanut butter cookie many times and I've gotten impeccable results, every time.
This weekend, I narrowed down my never ending list of bookmarked recipes from Sally's blog to these funfetti cupcakes. I think the word easy in their name may have drawn my attention a bit; when you're short on time and need a dessert to take somewhere, easy and sans mixer is the way to go.
I have to say, it was definitely a smart decision on my part to make these to take to a friend's house because if they had stayed in my house, I would have eaten all of them. Every single one. And I might not have even regretted it.
When Sally said these taste better than anything from a box mix, she wasn't exaggerating. They are phenomenal. They're not too dense and not too fluffy, they're the perfect happy medium. Soft, moist, with a delicious buttery flavor. And they're not too sweet, so they pair well with the buttercream frosting. My friend's kids ate these cupcakes by diving into the frosting first, and I don't blame them. It was creamy and fluffy like no other buttercream frosting I have ever tasted before.
P.S. I was not paid or compensated for this post. All fangirling expressed is my own :)
Easy Homemade Funfetti Cupcakes
Yield: 12 cupcakes
Ingredients:
1 and 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 large egg
1/4 cup yogurt
3/4 cup milk
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1/2 cup sprinkles (Make sure to use sprinkles like these, because nonpareil sprinkles will bleed into your batter and dye it)
For the vanilla buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 and 1/2 to 2 cups powdered sugar, sifted
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 tablespoons heavy cream
Directions:
Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners; set aside. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, add melted butter and sugar, and stir to combine. Chill butter/sugar mixture in fridge for 1 minute. Then stir in egg, yogurt, milk, and vanilla until well combined. Pour in dry ingredients and slowly mix until batter is smooth and no lumps remain. Gently fold in sprinkles.
Divide batter between prepared cupcake liners. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
For the vanilla buttercream:
In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, beat butter on medium speed for 2-3 minutes, until smooth and creamy. Gradually add in powdered sugar while mixer is running, until all of it is incorporated. Scrape down the sides of the bowl. Then, add vanilla and heavy cream, increase speed to high, and beat for 3-4 minutes.
Spoon frosting into a piping bag fitted with a large decorating tip, like Wilton tip 1M. Pipe a swirl onto each cooled cupcake; top with more sprinkles.
Adapted from Sally's Baking Addiction
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