Funfetti Cupcakes

Hi foodies,

Have you ever heard of Funfetti? It's a muffin batter with colourful sugar sprinkles inside. :o)

These little colourful sprinkles will make your children's eyes light up when they discover the inside of the muffins!

This recipe was specially created for our August 2022 competition. Yes, the Cakelicious team loves to spoil you! :-D

To keep the little foodies busy during the summer holidays, we will be giving 6 lucky winners a kit to make the recipe! That way, your children can make these super fun treats themselves!

To make 12 cupcakes, you will need:

Cupcake batter

- 180g flour

- 180g sugar

- 2 pinches of salt

- 6g baking powder

- 130g milk

- 60g rapeseed oil

- 60g sour cream

- 1 egg

- 1 tsp vanilla flavouring

- 50g sugar stars

Decoration

- 30g sugar stars

- 1 jar of fondant icing

Cupcakes

This recipe is very simple to make with your children. ;-)

First, preheat the oven to 180°C, fan setting.

Then pour 180g flour, 180g sugar and 2 pinches of salt into a large bowl.

Using the scale spoon, weigh out 6g of baking powder and add it to the rest.

Mix all the dry ingredients together using a whisk.

Then add the liquid ingredients: 130g milk, 60g rapeseed oil, 60g sour cream, 1 egg and 1 tsp vanilla flavouring.

Mix everything together for 1 minute at speed 1.

It is important not to overmix the batter. If you mix for too long, the gluten will overdevelop and the muffins will rise too much during baking. For decoration purposes, we need relatively flat muffins. :o)

You will get a batter that is more liquid than a regular cupcake batter – that's normal. ;0)

Then add 50g of sugar stars and fold them in with a spatula.

Quick tip:

To get a lovely result after baking, with bright and flashy coloured sprinkles, choose sprinkles that have vivid, vibrant colours to begin with.

Unfortunately, sprinkles made from natural ingredients/colours won't work. So-called natural sprinkles already lose their colour in the muffin batter and after baking they are almost invisible.

Then pour the batter into a large piping bag.

Quick tip: To make filling the piping bag easier, place it in a jug. That way, your hands are free and you won't risk making a mess.

For this recipe, I used hard cardboard cupcake cases. With these, you won't need to use a cupcake tin.

Place 12 cases on a perforated baking tray. Fill the cases 3/4 full.

Don't fill them more! Otherwise they will overflow during baking.

Bake your muffins in the preheated oven at 180°C for 20 minutes. After baking, they will be nicely golden.

Let them cool before moving on to the next step.

Decoration

We could finish the cupcakes with a piped frosting... But this time, I wanted to show you a technique that even the youngest ones can do with a little help. ;0)

So I opted for fondant icing. Fondant icing is what's used on Mille-feuilles or éclairs.

Pour 1 jar of fondant icing into a glass bowl and heat it in the microwave at 500 Watt for 10 seconds.

A bain-marie works just as well if you don't have a microwave.

Once the icing is heated, dip the top of the muffin into the icing.

Remove it and adjust the icing if necessary using a small offset spatula.

Then sprinkle sugar stars onto the still-wet fondant.

I recommend icing and decorating each muffin one at a time. If the fondant cools down too much, the decorations won't stick to it.

You will probably need to reheat the icing several times. If it becomes too firm, put it back in the microwave for 5 to 10 seconds.

Quick tip: Place your fondant icing in a bowl, then put that bowl in another bowl of hot water. This way, your icing will stay at the right temperature for longer. :o)

And there you have it – the cupcakes are done!

I hope you enjoyed this recipe! :o)

They will keep for 2 to 3 days in an airtight container.

Wishing you a wonderful school holiday. Bake lots of treats!

Jenny

P.S.: You will find all the materials used at the end of the recipe.