Tuesday, April 24, 2012

Funfetti Cupcakes

Funfetti Cupcakes
I was looking for a homemade version of the classic funfetti cupcake.  This recipe is perfect, fluffy, and has an almost caramelized crust on the top.   The only change I made to the cupcake recipe was to substitute 1/2 of the cake flour with all purpose flour.  I've had a problem with some cake recipes that use cake flour spreading too much when made as a cupcake.
Funfetti Cake from Scratch
makes two 9-inch round cakes and serves at least 8 people, Or makes about 28 cupcakes
4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups cake flour (1 1/2 cups cake flour and 1 1/2 cups all purpose if you are making cupcakes)
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
2/3 cup multi-colored jimmies (original called for 1/3)
Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.
In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.
Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.
Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.
Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.
This is my favorite butter cream frosting.  The 1/2 and 1/2 mix of crisco and butter makes it extra light and delicious.
Buttercream Icing
    1/2 cup solid vegetable shortening
    1/2 cup (1 stick) butter or margarine softened
    1 teaspoon clear vanilla extract
    4 cups sifted confectioners' sugar (approximately 1 lb.)
    2 tablespoons milk
Makes: About 3 cups of icing, enough for 2 dozen cupcakes
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using               
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. (do not use lactaid milk, it's too sweet)
sprinkles, originally uploaded by queenofthemoodswingset2.
Funfetti Cupcakes, originally uploaded by queenofthemoodswingset2.
Funfetti Cupcakes, originally uploaded by queenofthemoodswingset2.
Funfetti Cupcakes, originally uploaded by queenofthemoodswingset2.

No comments:

Post a Comment