Aloha from Maui! I’m currently vacationing on a little island in the middle of the Pacific Ocean. What a burden to blog about yummy recipes while lying on a lounge chair next to a pool with tropical breezes blowing through my hair…
So I made these mini funfetti cupcakes last week before vacation for a treat to share after a special dance party-themed Jazzercise class. Funfetti is pretty much like edible confetti, and confetti is for parties, so I thought it would match the theme. I know it’s an exercise class, so healthy food should be the after-class snacks… But since these are mini cupcakes, I figured these classify as “healthy food” when compared to their regular size cupcake counterparts. Makes total sense. Flawless logic.
Of course, these funfetti cupcakes can (and should!) be made for any occasion, not just for parties. They’re quick and easy to make; a great recipe to have in your arsenal for whenever you need or want something with a little pizzaz.
Number 1: Mixing. As with many recipes in the cake/cupcake family, you want to be careful when you get to the step of combining the wet and dry ingredients. Over-mixing can give a less-than-desirable outcome in your finished product. Mix the wet ingredients as much as you like, mix the dry ingredients as much as you like. It’s once you put them together that you have to be aware of over-mixing danger. Mixing is what activates the gluten in the flour; working those gluten proteins too much can result in tough, dense-textured cupcakes. And that’s just not what we’re going for here at all.
Number 2: Sprinkles. This one actually kind of goes along with mixing, but in a different way. First of all, you want to make sure you have the correct type of sprinkles. In a grocery store baking aisle, you’ll notice a container labeled “nonpareils.” DO NOT buy those for this recipe! You want jimmies, the kind of sprinkles that are shaped like short little sticks. Nonpareils bleed their color very easily, jimmies hold on to theirs a little bit better. When you stir the jimmies into your cupcake batter, do it gently and only until the sprinkles are evenly distributed. Jimmies can bleed their colors, but you can avoid it by not over-mixing.
Funfetti requires a small degree of delicacy, but don’t panic. Like I said before, this recipe is really quite easy! Completely doable if you just follow the simple directions.
And c’mon, funfetti IS fun to eat with all it’s bright and happy colors. Totally worth the careful mixing.
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup soy milk
- 1 Tablespoon vanilla extract
- 2/3 cup sprinkles (not nonpareils)
- Preheat oven to 350°F degrees. Coat mini muffin/cupcake pan with non-stick spray, or use mini muffin/cupcake liners. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, vigorously whisk together the melted butter and the sugars, getting out any lumps. The mixture will be gritty. Add the egg, yogurt, milk and vanilla extract and whisk until combined.
- Using a spatula or wooden spoon, gently stir in the dry ingredients until no lumps or flour pockets remain. Batter will be thick. Gently stir in sprinkles until just evenly dispersed; over-mixing will cause the sprinkles to bleed their colors.
- Spoon batter evenly into the prepared mini muffin/cupcake pan. Bake for 12-16 minutes, or until a toothpick inserted in the centers come out clean. Allow to cool before frosting as desired (I used a basic cream cheese frosting).
- Mini cupcakes stay fresh covered at room temperature or in the refrigerator for several days.
- 32-36 mini cupcakes