FUNFETTI CUPCAKES
Provided by judith
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
- In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix - the less you mix, the lighter the cupcakes will be.
- Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
- Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).
CONFETTI CUPCAKES
It's the small touches to the dessert tray that make birthday celebrations the best time of year. These confetti cupcakes are downright yummy and absolutely scrumptious, all thanks to a little helping hand from Betty Crocker™ Cake Mix. Our cupcake mix box instructions will help you put together bright, colorful, and fun cupcakes that are a must if you want to add cheer to someone's day. After you've tasted them, you'll know that this confetti cupcakes recipe is not reserved for birthdays only...bring them to any celebration, any time, anywhere.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake cupcakes 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 1 g
M&M'S™ CONFETTI CUPCAKES
The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 30
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 31 g, TransFat 0 g
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