Wednesday, June 13, 2012

Recipe with Sprinkles on Top: Mini Wedding Funfetti Cakes Suffocated with Sprinkles!

As part of my Final Slumber Party before the Wedding Party feature this week, I am including the recipe I used to create my Mini Wedding Tiered Sprinkle Cakes. I made these for the bride's party!


I had a little pinspiration from Pinterest, like this photo here from http://pinterest.com/kjtoms2/


and here http://gabbagabbagorg.tumblr.com/post/18593116125


But these were much too big and full of cake, I wanted just a cupcake sized sprinkling of cuteness. So I thought it would be really cute to make these in mini wedding cake form.





The cake itself I made from a homemade recipe, funfetti! Whats more fun than funfetti? Exactly. The topping is a vanilla buttercream, and smothered in sprinkles! Mmhm! Here's my recipe:

Homemade Funfetti Cupcakes
Adapted from:

Cupcakes:

5 large egg whites at room temperature
3/4 cup whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes
1/3 cup rainbow sprinkles
Directions
1. Preheat oven to 350°F. Line cupcake tins with paper liners
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter between cupcake tins filling cups 3/4 of the way full. I use an ice cream scoop for this.
7. Bake 15-18 minutes, rotating tins half way through baking.
8. Cupcakes are done when a cake tester comes out clean when inserted into the center and the cakes are lightly golden. Be careful to not over bake. Check cake at 15 minutes. Let cupcakes cool entirely in tins on cooling racks.
9. Using fondant or cookie cutters cut the cupcake and mini cupcakes into circles.


Whipped  Vanilla Frosting
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted confectioners’ sugar (icing, powdered)
3 tablespoons milk
1 1/2 teaspoon pure vanilla extract
generous pinch of salt
Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
3.Using a cake frosting spreader, add a bit of frosting to "glue" the two circle cakes together, forming a tier.
4. Frost both tiers together.
Decoration
1. Have a large bowl ready underneath your cupcake tiers, pour rainbow sprinkles out until all your cake is covered in sprinkles one by one.

For this recipe I split the batter for regular sized cupcakes and mini sized cupcakes, so you are going to need both sized pans. Then I used circle fondant (or cookie) cutters to mold then into the right shape.

Here's a little idea of how the process looks:






I'm telling yah, once you try homemade funfetti you will never want to go back to the boxed stuff!

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