day 10: {homemade funfetti cupcakes- christmas style}

ok, i made these homemade funfetti cupcakes from How Sweet It Is back in the fall and they were so much fun.  i figured if they were fun with rainbow sprinkles, surely they would be fun with Christmas colored sprinkles.

so, i tried it. and it was kinda fun.

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

instructions:

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar in electric mixer until smooth and fluffy, about 3-4 minutes.

3. Add eggs and vanilla.

4. Combine dry ingredients and sift together in a bowl

{or over a piece of wax paper}.

5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

6. Fold in assorted sprinkles.

7. Scoop batter into cupcake pan and fill 2/3 of the way full.

8. Bake for 18-20 minutes.

9. Let cool, then frost.

 

Buttercream Icing

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

instructions:

1. Beat butter in mixer until silky and shiny.  I usually beat mine for about 7 minutes.

2. Add powdered sugar 1 cup at a time.

3. Add vanilla.

4. If needed add milk for consistency.

enjoy!

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.:the bakers confections:.

what can i say?  i’m a fan of etsy.  i could spend all day looking. i could spend my whole bank account buying.  and when i came across the bakers confections i thought i had died and gone to heaven.  they have some of the most super adorable  baking accessories ever.  i’m talking sprinkles, cupcake liners, bakers twine, sprinkles, more cupcake liners, cupcake toppers, sprinkles, little treat bags, favor boxes, and oh, did i mention, sprinkles!  so, my first purchase – some super cute pink, brown, and jade cupcake liners.  needless to say, this is only the first of many purchases from these ladies!  check them out!

 

.:devil’s food cupcakes with reese’s peanut butter icing:.

 I love peanut butter and chocolate together.  Hands down.  Anytime.  Anywhere.  I really love this recipe for Devil’s Food cupcakes.  I might have copied it out of a book one night at Barnes & Noble and I have absolutely no idea which book {that might be illegal…oops!}.  None the less, I really like it.  Another thing I really love are Reese’s peanut butter chips.  I like them in stuff.  I like them by themselves.  And now I like them in icing.  Someone, somewhere has probably come up with this idea before me, but the icing recipe is straight from my old noggin.  I decided to melt some Reese’s peanut butter chips and add them to my buttercream recipe and see what happened.  And what happened was good.  Really good.   And with these devil’s food cupcakes, it’s the perfect combination.

Devil’s Food Cupcakes

2 cups flour 

1 cup Dutch process cocoa

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, softened 

1 ½ cups light brown sugar

½ cup granulated sugar

3 large eggs, room temperature

1 ½ cups buttermilk

2 teaspoons vanilla

 

Cream butter and sugar in electric mixer until light and fluffy. 

Add eggs and mix well. 

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together. 

Add dry ingredients to butter mix in three parts, alternating with buttermilk and vanilla. 

It’s best to start with the dry ingredients and end with the dry ingredients. 

Scoop batter into cupcake pan bake for 18 minutes at 350 degrees.

Reese’s Peanut Butter Icing

1 bag Reese’s peanut butter chips

2 sticks butter-softened

3-4 cups powder sugar

1-2 tablespoons heavy cream

1 teaspoon vanilla

In mixer cream butter until smooth and silky.

Melt Reese’s peanut butter chips in glass bowl.  I microwaved them for 30 seconds at a time {about 3 times total} on 50% power.  They don’t really get runny like chocolate chips do when you melt them.  They are more the consistency of peanut butter. 

Add melted peanut butter chips to butter and beat until well mixed. 

Add powdered sugar and beat on high for 7-9 minutes. 

Add heavy cream as needed for consistency

{I add about 1 ½ tablespoons when I made them}. 

.:funfetti cupcakes- homemade style:.

So, I stole this recipe from How Sweet It Is who I was introduced to by my friend e {she also has a blog you should check out here}.  These cupcakes are some of the most fun little fellas I’ve ever made!  They are yummy and delicious and super cute!  The recipe only makes 12 little cakes which is perfect, because lord knows I don’t need even 1 much less a whole big batch of 24 cupcakes.  Enjoy!

 

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in electric mixer until smooth and fluffy, about 3-4 minutes.

Add eggs and vanilla.

Combine dry ingredients and sift together in a bowl

{or over a piece of wax paper}.

Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Fold in assorted sprinkles.

Scoop batter into cupcake pan and fill 2/3 of the way full.

Bake for 18-20 minutes.

Let cool, then frost.

 

Buttercream Icing

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

Beat butter in mixer until silky and shiny.  I usually beat mine for about 7 minutes. 

Add powdered sugar 1 cup at a time. 

Add vanilla. 

If needed add milk for consistency. 

 

 

.:mint oreo devil’s food cupcakes:.

that’s right folks, i did just go there.

if you’re in the business of chocolate and mint these are for you!

these moist little cakes have a delightful little crunch, with a hint of mint.

the first time i had these particular cupcakes they were made with a vanilla cake and an original oreo in the bottom. and they were good.  well, i was wandering around target at 8am one monday morning after having worked 12 hours the night before and WHAM!  it hit me. 

in my sleep deprived delerium. 

mint oreos.  devil’s food cupcakes. 

it was meant to be.

so, after a few good hours (or days) of sleep.

these scrumptious little fellas were created.

enjoy!

Mint Oreo Devil’s Food Cupcakes

2 cups flour

1 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups brown sugar

1/2 cup granulated sugar

3 large eggs, at room temperature

1 1/2 cups buttermilk

1 1/2 teaspoons vanilla

1 package mint oreos

 

Cream butter and sugar in electric mixer (i love my kitchen aid! and yes, she does have a name. and yes, her name is little miss sunshine) until light and fluffy. 

Add eggs and mix well.

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together.  I like to sift ingredients 3 times, but that’s just me!

Add dry ingredients to butter mix in 3 parts, alternating with buttermilk and vanilla.  It’s best to start with the dry stuff and end with the dry stuff.

Twist off the tops of 30 oreos and place creme side up in lined cupcake pan. 

I would spray liners first to keep cupcakes from sticking.

Scoop batter on top of oreos and bake for 18 minutes at 350 degrees.

 

I used my basic buttercream icing with a twist to top off these cupcakes.

 

Buttercream Icing (mint style for these little cupcakes!)

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

mint extract

 

Beat butter in mixer until silky and shiny. 

I usually beat mine for about 7 minutes. 

Add powdered sugar 1 cup at a time. 

 Add vanilla. 

If needed add milk for consistency. 

Crush left over tops from oreos in food processor.  

I added a little mint extract for a yummy, minty flavor.

 Hand stir crushed oreos into icing.

Ice cupcakes.