Confetti Heart Recipes
HOMEMADE FUNFETTI CUPCAKES
Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They're quite easy, too.
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
- Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
CONFETTI HEART
Number Of Ingredients 3
Steps:
- Preheat oven according to package directions. Grease heart-shaped cake pan and one 8 x 8 x 2-inch square cake pan.* Line with waxed paper and grease the paper. Prepare cake according to package directions, stirring colored sprinkles into prepared batter. Pour into pans, filling heart-shaped pan half full. Bake as directed. Cool in pans on wire racks 10 minutes. Remove from pans, peel off waxed paper, and cool on wire racks. Set square layer aside for another use.Frost heart-shaped cake with Sour Cream Frosting. Sprinkle with additional sprinkles if desired.*If you prefer, use heart-shaped pan and bake remaining batter in eighteen muffin pan cups, lined with paper liners. Bake cupcakes according to package directions.
Nutrition Facts : Nutritional Facts Serves
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- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
- In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Using a large wooden spoon or rubber spatula, fold in the sprinkles. Sometimes I add up to 2/3 cup (125g) of sprinkles, but 1/2 cup is just fine. Nonsprinkle lovers may not like all 2/3 cup inside the cake!
- Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
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- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
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