Homemade Mini Funfetti Cupcakes
I have two very important things to share with you today! 1) UCLA is playing against Florida tonight in the Sweet Sixteen round of March Madness!! 2) To celebrate for this fine occasion, I finally made my own all-natural SPRINKLES (Blue and Gold of course), and would like to share the recipe! Making my own sprinkles means I can finally tackle some of the recipes on one of my favorite
guilty pleasures food blogs, Sally’s Baking Addiction. Now Sally has some of the best, most colorful sweet treat photos you will ever see, however let’s just say they don’t fit into the spirit of A La Main…in other words, they are some of the unhealthiest (but probably delicious) concoctions you can imagine, and she loves artificial things like sprinkles (which I am equally obsessed with) and uses the occasional cake mix or oreo, things we try to avoid on this blog. (Confession: I read Sally’s blog like some would read People or watch Housewives of Beverly Hills…it’s that addicting!)
I have always loved a good funfetti…cake, cupcake or any sort. The key to my brilliant idea of creating my own funfetti cupcakes, truly from scratch, was finding an all-natural food dye. I finally came across a brand called India Tree (pictured above) that is plant-based, and tried it out. While it may not have been as effective as normal artificial dyes (I had to use the entire bottle in making these cupcakes!), the colors came out great and I felt better about consuming it. I hope you enjoy these homemade sprinkles and funfetti cupcakes. And one more thing…
U-C-L-A FIGHT FIGHT FIGHT!
Homemade Sprinkles (Adapted from The Kitchn)
1 Egg White
3 Cups Powdered Sugar, sifted
1/2 Tsp Vanilla Extract
1 Tbsp Warm Water, as needed
Sift powdered sugar into a medium sized bowl. Add egg white and vanilla extract, and whisk until smooth (you do not want any lumps). Add water if needed, to increase the smoothness of the mixture. Add food coloring, very slowly, and incorporate. Spoon mixture into a piping bag and cut a very small hole at the bottom. Pipe thin rows onto parchment paper. Let rows dry for at least 24 hours. Harvest the sprinkles by chopping them with a very sharp knife, or just use your hands to crush them (the latter is my preferred method). Store in the refrigerator in an air-tight container.
Homemade Funfetti Cupcakes (Recipe from Sally’s Baking Addiction)
1 2/3 Cup Flour
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup (1 Stick) Butter, unsalted
1 Cup Sugar
1/4 Cup Non-fat Greek Yogurt
3/4 Cup Milk (I used 1%)
2 Tsp Vanilla Extract
1/2 Cup Sprinkles
Pre-heat oven to 350 Degrees F.
Melt butter and pour into a large bowl. Whisk in sugar until completely combined but still gritty in texture. Chill in the refrigerator for a minute or two. In the meantime, combine flour, baking powder, baking soda and salt in a separate bowl. Remove the butter-sugar mixture from the fridge and mix in egg, yogurt, milk and vanilla extract. Stir in the dry ingredient mixture half a cup at a time until fully combined into a smooth batter. Slowly stir in sprinkles.
Spoon the batter into a cupcake tin filled with cupcake liners (I used mini cupcakes). Bake for around 10 minutes, or until no batter remains when pricked with a toothpick. Let cool on a cooling rack.
Ice the cupcakes with your frosting of choice, but I used my lemon-cream cheese frosting which you can view here and it was delicious!