Thursday 12 July 2012

Masterchefette's Confetti Cupcakes with Vanilla Bean Frosting

There's nothing that makes you feel more like a kid than colourful frosting with lashings of sprinkles and candied confetti. Well taking some "pintrespiration" (pinterest inspiration) I came up with these little babies yesterday and I think they are perfect for birthday parties or for some good old baking fun. I have used the base from my chocolate chip muffins post found here.
Confetti Cupcakes with Vanilla Bean Frosting


1¾ cups Cake & Biscuit Flour (Self-Raising) (I use Lighthouse brand)
¾ cup sugar 
½ teaspoon salt
2 eggs 
125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)
Nemar Heart Sprinkles
1 tsp of vanilla bean paste (I use Queen Organic Vanilla Bean Paste)

1.   Preheat oven to 170°C (fan forced)
2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.
3.   Add eggs to the mixture.
4.   Gradually add salt and flour in 3 batches.
5.   Once combined gradually add the yoghurt.
6.   Fill greased or paper-lined muffin cups full.
7. Sprinkle some hearts into each case and give it a light stir with the end of a teaspoon.
8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.

Vanilla Bean Frosting


375 grams unsalted butter 
3 cups sifted icing sugar
2 tablespoons milk
1 1/2 teaspoons of vanilla bean paste


1. In an electric mixer using the paddle attachment whip butter for 7 minutes on medium speed until pale and fluffy.
2. Turn mixer down to low speed and add icing sugar, vanilla and milk until combined.
3. Mix on medium setting for a further 6 minutes.
4. Butter-cream should be very fluffy and pale.
5. Add your favourite colouring or leave natural colour.
6. Pipe on top and serve with additional heart sprinkles.



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