Ingredients
Funfetti Cupcakes
- 180 grams cake flour, spooned and leveled
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200 grams granulated sugar
- 60 mL canola oil, or any neutral oil
- 56 grams unsalted butter, room temperature
- 2 large egg whites, room temperature
- 1 tsp pure vanilla extract
- 1 tsp artificial vanilla extract
- 80 mL whole milk, room temperature
- 113 grams sour cream
- 40 grams pastel rainbow sequin sprinkles
Unicorn Frosting
- 4 large egg yolks, room temperature
- 200 grams granulated sugar
- 60 mL water
- 227 grams unsalted butter, room temperature
- 2 tsp vanilla extract, or paste
- 1/4 - 1/2 tsp almond extract
- 1/4 - 1/2 tsp cotton candy extract
- blue, pink and purple gel food coloring
Method
Funfetti Cupcakes
- Preheat the oven to 350F/177C and line 13 muffin tins with cupcake liners (preferably a light colored pan).
- In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and sugar.180 grams cake flour spooned and leveled, 1/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 200 grams granulated sugar
- Add the oil and butter to the dry ingredients and beat together until they're combined. Add the egg whites and vanilla extracts and mix until they're fully combined and then add the milk and sour cream. Gently fold in the sprinkles.60 mL canola oil or any neutral oil, 56 grams unsalted butter room temperature, 2 large egg whites room temperature, 1 tsp pure vanilla extract, 1 tsp artificial vanilla extract, 80 mL whole milk room temperature, 113 grams sour cream, 40 grams pastel rainbow sequin sprinkles
- Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full (I do 50-55 grams). Bake for 16-18 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.
Unicorn Frosting
- Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.200 grams granulated sugar, 60 mL water
- Meanwhile, place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.4 large egg yolks room temperature
- Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping.
- Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is cool to the touch or no longer warm.
- Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.227 grams unsalted butter room temperature
- Scrape the sides and bottom of the bowl, add in the extracts and salt and turn the mixer up to high speed for 1-2 minutes.2 tsp vanilla extract or paste, 1/4 - 1/2 tsp almond extract, 1/4 - 1/2 tsp cotton candy extract
- Split the frosting into three separate bowls and use the gel food coloring to make pink and blue frosting. Start with 1-2 drops at a time and add more as needed to get desired color. Add purple if the colors are too warm. Leave the third bowl of frosting uncolored, it will already have a yellow tint from the egg yolks.blue pink and purple gel food coloring
- Lay out a piece of plastic wrap on a flat surface and make three rows of frosting, one of each color (refer to photos). Roll up the plastic wrap, twist the ends to close them (like a candy wrapper) and then cut one side off and place it inside a pastry bag fitted with a large round piping tip.
- Swirl frosting on top of the cupcakes and top with sparkly clear sprinkles. You may need to repeat the piping process twice to use up all the frosting.
Notes
- the vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking. You can also sub the two egg whites for 1 whole egg but it will be slightly more yellow in color.
- store in an airtight container, at room temperature for 2-3 days or refrigerated for 7-10 days.
Nutrition
Serving: 1gCalories: 433kcalCarbohydrates: 45gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 12gCholesterol: 125mgSodium: 136mgSugar: 32g