Funfetti cupcakes

Name: Funfetti cupcakes
Prep time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 190 g all-purpose flour; 1½ tsp baking powder; 115 g butter, softened; 200 g granulated sugar; 2 pcs eggs; 120 ml milk; 1 tsp vanilla extract; 3 tbsp sprinkles; 250 g butter + 400 g icing sugar (buttercream)

The Scran Line's festive funfetti cupcakes with a tall buttercream swirl and lots of sprinkles. Watch the video above.

50 min · 12 servings

Inspired by The Scran Line

Ingredients

Units

all-purpose flour190 g
baking powder1½ tsp
butter, softened115 g
granulated sugar200 g
eggs2
milk120 ml
vanilla extract1 tsp
sprinkles3 tbsp
butter + 400 g icing sugar (buttercream)250 g

Method

1
Heat the oven to 175°C (347°F) and line a muffin tin with 12 paper cases.
2
Beat the butter and sugar fluffy, add the eggs.
3
Fold in the flour and baking powder alternately with the milk and vanilla, fold in the sprinkles last.
4
Fill the cases and bake 18–20 minutes. Cool completely.
5
Beat buttercream from butter and icing sugar, pipe tall and top with sprinkles. See the video.

Allergens

Contains: gluten, egg, milk

Produced in a kitchen that handles nuts, milk, eggs and gluten.

Allergies? Always check the packaging of the products you use. Labels can vary between brands.

Diet

Notes

At-home version. Follow the video above. Add sprinkles last so the colours don't bleed.

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