Funfetti Cupcakes

Funfetti Cupcakes from Gluten Free Canteen

 

I have no idea why a cake filled with sprinkles is a thing but it sure made me curious. There’s the little doughboy (hello, Pillsbury) on a box looking like he is eating a giant piece of  funfetti cake. Momofuku makes a funfetti cake that is fourteen stories tall and topped with rubble that I think is crumbled funfetti cookies – with frosting coating only the top layers (naked sides). What? They run out of icing?

Sprinkles inside a cake? If it’s good enough for the doughboy, then it’s good enough for me.

So funfetti cupcakes it was. And not a chance I was going to make some cookie rubble to drop on top. Just some nice fluffy faux buttercream topped with more rainbow sprinkles. Less is often just enough.

The cake could not be easier. Two bowls. Plus one bowl for the icing. White is a better palette for the rainbow sprinkles than yellow, so keeping the cake crumb and the icing as white as possible is a good thing. Which is why we use two whole eggs plus two egg whites. And almond flavoring because it is clear (and tastes good). If you can find some clear vanilla extract, go for it.

I added a large splash of Kirsch (the good stuff is clear) to the icing, but leave it out if you are making this for kids. You can certainly add a glug to the cake as well. Be sure to not over bake the cake because golden brown is not what you want for these. Just barely baked is good so pay attention with that toothpick toward the end of the baking time and take them out of the oven the second the toothpick is clean when poked into a cupcake.

Because you want to show off the funfetti stuff in the cake, only add icing to the middle of the cupcake. That does two things. First, less icing makes it a way less crazy treat. Second, it shows off the rim of the cake and all the colors from the melted sprinkles. Be sure to quickly add those sprinkles to the top of the freshly piped or spooned icing. If the icing sits too long it will start to form a crust and the sprinkles will roll right off.

Turns out that funfetti cupcakes were fun to eat, after all. Don’t let Mr. Quackincrazy on a tricycle distract you. He only makes local deliveries.

Funfetti Cupcakes from Gluten Free Canteen

Funfetti Cupcakes
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Ingredients
Cake
  • 200 grams granulated sugar (1 cup)
  • 325 grams Canteen blend flour (2½ cups) (see notes)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 extra large eggs
  • 2 extra large egg whites
  • 160 grams neutral vegetable oil (2/3 cup)
  • 300 grams plain Greek yogurt (1¼ cups)
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract (clear is even better)
  • 80 grams multi colored sprinkles or jimmies (1/3 cup)
Frosting
  • 210 grams Spectrum solid shortening (1 cup minus 1 tablespoon)*
  • 440 grams powdered sugar, sifted (4 cups)
  • 1 teaspoon almond extract
  • 1 tablespoon Kirsch (optional)
  • 2-3 tablespoons almond milk
  • sprinkles
Instructions
Cake
  1. Preheat oven to 350°F. Place liners in two 12-count muffin pans. In a large bowl whisk together sugar, flour, baking powder, baking soda, and salt until combined. In a small bowl whisk together eggs and egg whites with oil, yogurt and flavorings until combined. Add to flour mixture and blend until incorporated. Fold in sprinkles/jimmies gently.
  2. Scoop ⅔ full into each liner. Bake 16-17 minutes or just until a toothpick comes out without crumbs. Don't over bake because you don't want these cupcakes to brown - they'll clash with the jimmies.Remove cupcakes to a rack to cool completely before frosting.
Frosting
  1. In the bowl of a stand mixer using a paddle attachment, beat shortening for a few seconds. Scrape into center of bowl. Sift powdered sugar over the shortening. On low speed blend the mixture until it looks like coarse crumbs. Add Kirsch (if using) and flavoring plus one tablespoon of milk. Beat on a higher speed just until the frosting starts to combine and look smooth. Only add more liquid if the frosting is too stiff or crumbly. Beat on high until fluffy, about one minute. Pipe or spoon onto the center of the cupcake leaving a lots of cake visible. Add sprinkles as you frost because once the frosting sets, the sprinkles will not adhere. Best served same day. Makes about 20-22 cupcakes.
Notes
See About Flour for Canteen blend. *Substitute 230 grams (2 sticks or 1 cup) unsalted butter for the shortening if desired.

 

Funfetti Cupcakes from Gluten Free Canteen

 

 

Comments

  1. where to get those cupcake papers that dont seem to bleed?

    • GlutenFreeCanteen says:

      jimmies are the same as sprinkles. these are greaseproof cupcake liners. you can find a variety of different kinds on Etsy or Amazon and often in kitchen stores. Google “greaseproof cupcake liners” for sources and best prices. Hope that helps.

  2. what t jimmies?

  3. Can I sub honey for the sugar?

    • GlutenFreeCanteen says:

      Hi Lena. I’m afraid this recipe won’t work with honey. It would throw off the ratio and add too much liquid. Sorry.

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