Funfetti cupcakes

Funfetti Cupcakes

by in Food 0

Nothing spells party time like sprinkles!!  Little Dash turned two this weekend, so it was time for some serious baked goods!!  Whilst it’s well known that the key to an excellent children’s party is ample amounts of wine for the adults, these funfetti cupcakes were a hit!!  Thankfully there weren’t many of these left over after the party, or I most likely would have eaten all of them!!

Funfetti cupcakes

I used this recipe from Crazy Crust….the cakes themselves were perfect….with the addition of buttermilk, they were seriously delicious!!  They’re sugary….they’re buttery….they’re delicious!!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 125 grams butter, melted
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
  • 1/2 cup Sprinkles

Frosting

  • 250 grams butter
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy whipping cream
  • Additional Sprinkles, for decorating

Method

  1. Preheat oven to 180 degrees Celsius. Line cupcake tins with liners (makes 15).
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
  4. Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Stir in sprinkles. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting.
  5. To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in vanilla extract and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
  6. Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
  7. Note: you can make the frosting the day before, but let it come to room temperature before using.

cupcake-1-copy

Dash can’t stop saying “good birthday” and it’s too adorable!!  I’m sure these delightful cakes had something to do with it!!

Chocolate Bundt Cake

Chocolate Espresso Funfetti Bundt Cake

by in Food 0

Nothing spells fun like sprinkles!!  Today I purchased a Bundt cake pan….which is basically a regular cake pan, with some cool shapes in it, and a hole in the middle!!!  Best $20 I ever spent… this cake is the bomb!! It’s Lachy’s birthday, so chocolate cake was called for!!  This cake was so good that I’m currently trying to find people to visit and eat it, so that we don’t eat the whole thing!!

Bundt 2

I used this recipe from Joy the Baker – but made a couple of small tweaks…I made a simpler ganache (because I was too lazy to add additional ingredients), and brushed the cake with a wash of orange juice and castor sugar before icing, for added moisture!!

Ingredients

  • 1 1/4 cups plus 1 Tablespoon brewed coffee
  • 3/4 cup Dutch cocoa powder
  • 2 1/4 cups sugar
  • 1 1/4 teaspoons salt
  • 2 1/2 teaspoons baking soda
  • 2 whole eggs
  • 1 egg yolk
  • 1 1/4 cups plus 1 Tablespoon buttermilk
  • 1 cup plus 2 Tablespoon canola oil
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted

For the Ganache:

  •  1 pack dark chocolate melts
  • 1/2 cup of thickened cream

Method:

  •  Preheat oven to 180 degrees celcius
  • Grease a 10 inch Bundt Cake Pan
  • To make the cake batter:  Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.
  • In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.
  • Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
  • Add the flour and mix on medium speed for 2 minutes.
  • Add the cooled cocoa mixture and mix on medium speed for 3 minutes.
  • The batter will be very loose (it’s super liquidy, but don’t worry, it will work!!).  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
  • Let the cake cool completely in the pan and then invert onto a cooling rack.
  • Make the ganache, by placing your chocolate and cream into a heat proof bowl.  Place the heat proof bowl above a simmering saucepan of water, making sure your bowl does not touch the water!!  Stir regularly, until mixture is runny and glossy.  Ice cake quickly before your ganache goes hard!!

Add sprinkles!!

Dash loves cake

bundt slice

lachy loves cake

This made a great birthday cake for Lachy…and was enjoyed by all…especially Dash, who has now learned how to ask for “more cake!”

The texture of this cake is amazing…this is my new favourite chocolate cake…and the coffee flavour makes it even better. Have you made a bundt cake before?  I can’t wait to make some other delicious bundt cake flavours!!