Sprinkle Cupcakes

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When I was making my sister’s birthday cake last week  I got a FaceTime call from my daughter.  I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times.  My grandson (who is almost 6 years old)  heard my mixer running.  He immediately asked what I was making.  I told him it was a birthday cake for Aunt Kathy.  When I told him it was a “sprinkle”  cake;  he said he wanted to have a piece.  Well, my heart was breaking because I knew that wasn’t going to happen.  I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.

I took the ingredients out to come to room temperature just before lunch.  I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie).  Just typing their names puts a smile on my face.  Our children and grandchildren all live within a mile of us,  and this lockdown is so difficult.  I understand the importance of social distancing, but this “new normal” feels anything but normal.  This too shall pass:).

As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa.  She was pretty excited about the cupcakes too.  My children and grandchildren are my biggest fans.  They understand my passion for baking…they get me:)!

If you follow the instructions as written and use the proper ingredients (no substitutions),  your cupcake will be moist and flavorful.  This recipe is very similar to my vanilla cupcake recipe.  Adding the sprinkles just adds to the fun!!  Enjoy!

Cupcake Ingredients:

  • 1 and 3/4 cups (200 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream, room temperature
  • 1/2 cup (123 grams) *buttermilk room temperature
  • 1/3 cup Sprinkles

Instructions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.

Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.

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In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).

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Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.

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Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter.  Mix on low (or you can use a spatula at this point).  Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. IMG_3894  Add the sprinkles and gently fold into batter.  Do not overmix!

Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer.  This recipe makes 16 medium size cupcakes.

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Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 17 minutes.  If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!

Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.

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I frost these with my buttercream frosting.  You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.

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I hope you make this recipe,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your photos:)!

*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk.  Let it sit for 5 minutes.  It will become thick as it sits.

 

 

 

 

 

Sprinkle Cake

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Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

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I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

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Happy Birthday to me:)!

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

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Look at those beautiful sprinkles!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

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Ingredients:

  • 3 3/4 cups cake flour (430 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups whole milk (360 grams) room temperature
  • 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

  1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
  2. Whisk flour baking soda, baking powder and salt.  Set aside.
  3. Add lemon juice or vinegar to milk.  Set aside.
  4. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
  5. Add eggs one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
  6. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
  7. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
  8. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
  9. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 6 cups confectioners’ sugar sifted (720 gram)
  • Pinch of kosher salt
  • 1 tablespoon pure vanilla extract
  • 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.IMG_3905

 

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

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I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!

 

 

 

 

Swiss Meringue Buttercream

 

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I love all buttercream frostings but it is safe to say that Swiss meringue is my favorite.  I really like Italian meringue just as much, but this just seems a little easier to make and is just a bit sweeter than Italian meringue and less sweet than American….so I guess it’s “just right” (I wonder which buttercream Goldilocks would like?).

This buttercream frosting is delicious on cakes and cupcakes.  There are so many possibilities as far as flavors go.  You can add my strawberry filling (5 tablespoons)  for an amazing strawberry Swiss meringue buttercream.

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My vanilla cupcake topped with strawberry Swiss meringue buttercream. YUM!!!!

By adding 1 cup of Nutella to this recipe, you have this amazing Nutella Swiss meringue buttercream.

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My son David’s birthday cake made with Nutella Swiss meringue buttercream

And then there’s Espresso Swiss meringue buttercream that I topped my pumpkin spice cake with last Fall…it was like a pumpkin spice latte.  That’s right all my coffee loving friends:).

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Espresso Swiss Meringue Buttercream

I love using Swiss meringue buttercream when making  special occasion cakes using my vanilla sponge cake ( I will be posting that recipe soon).

There are so many uses for this amazing buttercream!

If you’ve never made this buttercream frosting because you think it may be too difficult, please give this recipe a try.  You’ll be glad you did!!

Ingredients:

  • 1 ½ cups extra fine sugar (300 grams)
  • 4 large egg whites (160 grams)
  • 1 ¾ cups unsalted butter (400 grams) room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt

Instructions:

 Cut the butter into chunks, place in a bowl and set aside while you’re preparing the meringue.

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 Wipe down the bowl and whisk with lemon juice to make sure they are free from any grease. Any trace would hinder the egg whites from mixing properly.

Put the egg whites and sugar in the bowl.

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Place bowl over a pan of simmering water, making sure the water isn’t touching the bowl. Whisk the eggs whites and sugar until the sugar is dissolved.  This usually takes about 3 or 4 minutes.  Rub the mixture between your fingers, and if doesn’t feel gritty anymore it is ready.  Continue to whisk if it doesn’t feel smooth.  A gritty mixture will ruin the texture of the finished product.

When the egg mixture is ready, remove the bowl from the pan.

Place the bowl on the mixing stand.  Using the whisk attachment,  beat on medium high for 10-15 minutes.  Add the extract and salt and continue mixing.  The mixing bowl should have cooled down at this point and the eggs should form  stiff peaks.

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Make sure the bowl has cooled before adding the butter. You can do this by placing a bag of frozen veggies around the bottom of the bowl until it’s cool.

With the mixer on medium speed, begin adding the cubes of butter (1 at a time). Don’t rush this process.  Allow the butter to incorporate after each addition.

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The buttercream is going to be runny and it’s going to look like it’s not turning out.  Be patient! By the time you finish adding all the butter, it will come together nicely.   The more you mix it, the lighter and fluffier it will get!

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I hope you make this buttercream,  and if you do, please post pictures and tag me on Instagram @goodeatsbymimi .  Enjoy!