CONFETTI
CUPCAKES
baranbakery.com
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The most beautiful vanilla confetti cupcakes frosted with a colorful pastel buttercream frosting and sprinkles!
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Ingredients
CUPCAKES
cake flour baking soda baking powder salt granulated sugar canola oil unsalted butter egg whites pure vanilla extract artificial vanilla extract whole milk sour cream pastel rainbow sequin sprinkles
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Ingredients
FROSTING
egg yolks granulated sugar water unsalted butter vanilla extract almond extract cotton candy extract gel food coloring
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STEP 1:
For the cupcakes, whisk together the cake flour, baking soda, baking powder, salt and sugar. Add oil and butter and beat until combined.
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STEP 2:
Add egg whites and vanilla extracts and mix until fully combined. Then add the milk and sour cream. Gently fold in the sprinkles.
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STEP 3:
Fill each cupcake liner 2/3 full. Bake for 16 min at 350F. Remove and cool for 10 min. Move to cooling racks and cool before frosting.
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STEP 4:
For the frosting, make 1 batch of my French buttercream. Add in vanilla, almond and cotton candy extracts.
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STEP 5:
Split the frosting into three bowls. Use the food coloring to make pink and blue frosting. Leave the third bowl without dye.
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STEP 6:
Lay out a piece of plastic wrap on a flat surface . Make 3 rows of frosting. Roll up the wrap and twist on the ends to close.
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STEP 7:
Cut one side off and place into a pastry bag fitted with a large round piping tip. Swirl frosting on cupcakes and top with sprinkles.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe