I absolutely adore sprinkles on anything. ESPECIALLY donuts, which is strange because that was a fondness that kind of died after my transition into my teenage years but then we became inseparable in my 20s. I also super duper love funfetti cake, it’s my favorite cake before chocolate cake, that really says something cause chocolate is the God of all foods. I eat so I can be happy, I guess you can say I’m an emotional eater? But the kind that only goes ham on desserts and basically anything ooey gooey and filled with tons of sugar when she’s already high on life. I’m not gonna lie when I’m sad I completely lose my appetite and just take it out on food, I don’t mean to but when I’m down I just can’t eat. So it’s been on the back of my mind to make anything funfetti, I looked at Molly Yeh’s cupcake recipe and I absolutely fell in love with it but I couldn’t find any imitation vanilla extract without the alcohol (I don’t drink whatsoever, not even a little alcohol like .01% is ok in my food). Also I went on a hunt for vanilla beans at Whole Foods and for rhubarb and Whole Foods is my favorite place in the whole wide world. First off anything in bulk at Whole Foods makes me want to cry tears of joy because I can smell everything and ALMOST taste it. But as I was looking for sprinkles (Unfortunately Whole Foods does not carry sprinkles :'( but they have other decorating sugars) I found these cupcake liners that are unbleached and chlorine free and like under $2. I felt really great about my life cause I thought wow all my cupcake liners are bleached but here I am doing something good for my body for a change. So I rang them bad boys up. ALSO if you don’t have a coffee machine like me (I don’t drink coffee but my family members do), you can use cupcake liners as a coffee filter.
Rhubarb Buttercream Frosting
- 2 stalks rhubarb chopped
- 2 sticks butter
- 3 cups powdered sugar
- 2 tbsp milk
- 1/4 cup sugar
- 1 tspn lemon juice
Make a rhubarb compote. Add rhubarb, sugar, and lemon juice to a saucepan and let simmer for 15-20 minutes, until you get a jelly consistency. Add softened butter to a stand mixer and mix on low speed for 2-3 minutes. Add sugar and milk and mix. Add in compote and mix on medium high speed. The frosting will look curdled at first (WHICH I LEARNED FROM MOLLY YEH, I HAD NO FREAKING IDEA, I kept thinking I was just bad at making frosting) but beat until it’s fluffy and soft.
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 cup water
In a glass bowl over a saucepan full of boiling water add chocolate chips. Add in your cream and mix until your chocolate has melted. Once you have a sauce like consistency, take bowl off saucepan and set aside.
- Cake flour: 1¾ cup all-purpose flour + ¼ cup cornstarch
- ½ cup all-purpose flour
- 2¼ tspn baking powder
- ¾ tspn salt
- 2 cups unsalted butter cubed
- 1½ cups sugar
- 4 large egg whites
- 6 tbsp vegetable oil
- 2 tbsp vanilla extract
- 1 cup whole milk
- ⅔ cup plus 1 tablespoon sprinkles
- Cupcakes liners
Preheat oven to 350 degrees. Set your cupcake liners in a pan and add a little cooking spray to all cupcake liners.
Mix cake flour, salt, baking powder together and set aside. Add your butter and sugar to a stand mixer and mix till butter is fluffy. Add in your eggs one at a time. Add in your milk, sugar, and vanilla and mix well. Then add in your all purpose flour gradually till you have a nice smooth batter. Once your batter is ready, fold in your sprinkles. Add your batter to your cupcake liners, fill 3/4 of the way. I think since there’s no baking soda in these the cupcakes didn’t rise too much, so you don’t have to worry about them rising. Bake for 25-30 minutes or until you put a toothpick through your cake and it comes out clean. Once ready, remove from the oven and let cool before frosting.
Frost cupcakes after they’ve cooled down. Freeze cupcakes for about 30 minutes, so that you can dip them in ganache. Dip in ganache once the frosting has set. After you’re done dipping in the ganache, let the cupcakes cool down in the fridge and then serve to all your hungry folks.
Cake recipe from Crepes of Wrath.