Funfetti Cupcakes

Funfetti Cupcakes

Funfetti cupcakes have always been my favorite!  I always choose that for my birthday cake!  And then eat it for breakfast the next day too  :)  I love this simple, homemade version! 

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup sprinkles

Directions:
Preheat oven to 350*F.  Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.  Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until just combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in sprinkles.  Pour into cupcake tin lined with muffin liners and fill 2/3 of the way full.  Bake for 18-20 minutes.  Let cool, then frost.

Vanilla Buttercream:
Ingredients:
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon milk

Directions:
Cream butter in the bowl of an electric mixer until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk until desired consistency is reached.  If it's too thin, add sugar gradually until it thickens.  Frost cupcakes and top with sprinkles. 


By:  How Sweet It Is

Red Velvet Cupcakes with Cream Cheese Icing

Red Velvet is my favorite kind of cake! These cupcakes are delicious! My aunt used to make these for me every year for my birthday. Now, I try to continue the tradition and make them for myself :)

Red Velvet Cake

Ingredients:
1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vinegar (I use apple cider vinegar)
1 oz. bottle red food coloring.
1 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons cocoa

Directions:
Preheat oven to 350*. Cream butter and sugar. Add eggs, vinegar, and food coloring and beat well. Measure out buttermilk and add vanilla. Sift flour, salt, baking soda and cocoa. Add alternately dry mixture with buttermilk mixture to the butter/sugar mixture. Always begin and end with DRY ingredients when adding alternately with wet ingredients. Pour into greased and floured pans. Bake 8" round cake pans for 30-35 minutes. Bake cupcakes for 18-20 minutes.

Cream Cheese Icing

Ingredients:
1 stick butter, softened
1 8oz. package cream cheese, softened
1 teaspoon vanilla
4-6 cups powdered sugar

Directions:
Cream butter, cream cheese, and vanilla. Sift and add powdered sugar until it reaches desired consistency. Spread on cooled cake/cupcakes.

Andes Mint Cupcakes

Jim is obsessed with chocolate and mint desserts! This was his Valentine's treat. They were really good. I like how fudgy the cupcake was!

Andes Mint Cupcakes

Ingredients:

Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Mint Filling:
1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract (or creme de menthe)
1/3 cup powdered sugar

Mint Buttercream:
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
32 ounces powdered sugar (about 7 cups)
1/2 cup heavy cream
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract (or creme de menthe)
Green food coloring

30 Andes mints for garnish

Directions:

For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 1/2 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.

For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag.

When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.

For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.

Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). Refrigerate until serving.

By: Mel's Kitchen Cafe