![]() ![]() Substitutions and Swaps – Buttercream Frosting Rainbow Sprinkles – Rainbow jimmie sprinkles (the long, skinny rainbow sprinkles) work best in this recipe.It can be skipped, or you can add additional vanilla in its place. Almond Extract – I love adding a splash of almond extract too, but this ingredient is optional.Vanilla Extract – Vanilla extract helps enhance the flavor in these cupcakes, but you can use any extract you want like lemon or coconut, or omit it altogether.1 Large Egg – If you have an egg allergy, you can try using a flaxseed egg or a vegan egg replacer like this made by Bob’s Red Mill.Vegetable Oil– You can also use any flavorless oil or melted butter if needed.Sour Cream – Full-fat yogurt, buttermilk, or an alternative yogurt or milk (almond, soy, oat) can also be used.Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.Or if you have food allergies or restrictions, I’ve got you covered.īelow are some swaps and substitutions that you can make. This recipe uses quite a few ingredients and I know you might not have them all on hand. Substitutions and Swaps – Funfetti Cupcakes If you don’t have any frosting bags and tips, use a freezer Ziplock bag and trim the corner to have a 1-inch opening. Pipe a swirl of buttercream on top of the layer of sprinkles and repeat with the remaining cupcakes.Īdd a small pinch of sprinkles on top of each cupcake, then enjoy! Gently press the cupcake into the sprinkles until the frosting has flattened out into a thin layer and is fully covered with sprinkles. Next, pipe a small dollop of frosting onto a cupcake and dunk it into the sprinkles. The last step is to decorate these funfetti cupcakes! Pour your favorite sprinkle blend into a small bowl (I combined 3 different types of rainbow sprinkles to make my own blend). Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide Step 4: Decorate the Cupcakes ![]() If it seems too thin, add another 1/4 cup of powdered sugar. If the frosting seems too thick, add an extra Tbsp of heavy cream. While the cupcakes bake and cool, make the vanilla frosting. If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. Rotate the pan halfway through to help the cupcakes bake evenly. Step 2: Bake the Cupcakesįill the cupcake liners 3/4 full and bake them for 20-22 minutes, or until a toothpick comes out with a few moist crumbs. Let’s walk through each step of this recipe to make sure it turns out as amazing as possible! Step 1: Make the Funfetti Cupcake Batterįirst, we tackle the funfetti cupcakes! Preheat the oven to 350☏/175☌ and line a muffin pan with 12 cupcake liners.įollowing the recipe card at the bottom of this post to make the cupcake batter, then gently mix in the rainbow sprinkles. It also isn’t just the sprinkles! The cupcake base is the real star of the show, and using sour cream and a hint of almond extract makes these simply irresistible. But the bright pops of color and the extra crunch from the sprinkles do make a difference! Now, I know that sprinkles don’t actually add any flavor. As soon as I shared my funfetti cake recipe, I knew this funfetti cupcake recipe was only a few steps behind! ![]()
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