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Funky Funfetti Cupcakes

December 1, 2020Cole Whitney
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Glycerol MonostearateSucrose Esters

Tired of adulting? Make baking fun again by bringing back sprinkle-laced cupcakes topped with a rich, creamy Italian buttercream frosting. Sized perfectly for a sweet treat any day.

Italian Buttercream

Ingredients

  • 4 Egg Whites
  • 5.4g (2 tsp) Sucrose Esters
  • 267g (1 ⅓ Cup) Sugar
  • 60g (¼ Cup) Water
  • 454g (1LB.) Unsalted Butter (room temperature)
  • 1.5g (¼ tsp) Salt

Equipment

  • Stand Mixer
  • Small Heavy Bottom Pan

Timing

Active Time: 10 Minutes

Total Time: 20 Minutes

Yield

4 Cups

  • Whisk Eggs

    Place the egg whites in a stand mixer with the whisk attachment.

    Sprinkle in the sucrose esters and whisk on low speed for 5 minutes.

  • Create Syrup

    Place the sugar with the water in a small heavy bottom pan.

    Using a candy thermometer, cook to 240°F.

    Meanwhile, turn the mixer speed up to medium.

  • Combine

    Slowly pour the cooked syrup into the whites until combined, increase the speed to medium high and whip for 10 minutes or until stiff peaks and cool.

    Slowly add the room temperature butter 2 Tbsp at a time, until all combined.

    Add salt and whip until nice and airy.

Fun Confetti Cupcakes (funfetti)

Ingredients

  • 150g (¼ cup) Sugar
  • 175g (1⅓ cup) Cake Flour
  • 4g (1 tsp) Baking Soda
  • 4g (1 tsp) Baking Powder
  • 3g (½ tsp) Glycerol Monostearate
  • 30g (2 tbsp) Rainbow Sprinkles
  • 85g (¼ cup + 1 tbsp + 2 tsp) Milk
  • 85g (¼ cup + 2 tsp) Neutral Flavored Oil
  • 50g (1 egg) Whole Eggs
  • 5g (1 tsp) Vanilla Extract
  • 60g (¼ cup) Water

Equipment

  • Stand Mixer with Paddle Attachment
  • Cupcake Liners
  • Cupcake Pan

Timing

Active Time: 30 Minutes

Total Time: 2 Hours

Yield

12 Cupcakes

  • Mix Wet Ingredients

    Preheat an oven to 350°F.

    In the bowl of your stand mixer place the milk, neutral flavored oil, whole eggs, vanilla, and water.

    Using a paddle mix the wet ingredients on low for 3 minutes.

  • Mix Dry Ingredients

    Dry mix together in a separate bowl the sugar, cake flour, baking soda, baking powder, rainbow sprinkles, and glycerol monostearate

    Add the dry ingredients 1 spoonful at a time to the stand mixer until everything is incorporated.

  • Fill Cupcake Pan

    Using a 1.5 oz ice cream scoop fill the cupcake liners in a cupcake pan with one scoop. If you don’t have an ice cream scoop then fill the cupcake liner just over ½ way.

    You could also measure each cupcake. We find that 50g each makes for perfect sized cupcakes.

  • Bake Cupcakes, Frost & Garnish

    Bake at 350°F for 20 minutes until it reads 205°F internal temperature. Or test the center of the cupcake with a toothpick, If it is clean when removed, then the cupcake is done.

    Remove the cupcakes from the pan and allow them to cool on a wire rack. They must be completely cool before frosting.

    Frost the cupcakes to your liking and garnish with more rainbow sprinkles.

Summary
recipe image
Recipe Name
Funky Funfetti Cupcakes
Author Name
Modernist Pantry
Published On
2020-12-01
Preparation Time
0H40M
Total Time
2H20M

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Comments (3)

The Secret of Sucrose Esters

December 1, 2020 10:26 am

[…] Recipe Link: Sunset Sour Orange Margarita Funky Funfetti Cupcakes […]

sheekha Dhru

December 2, 2021 12:29 pm

How do you decide on the quantity of GLYCEROL MONOSTEARATE? Various recipes will have different ratios of ingredients.

Cole Whitney

December 3, 2021 4:25 pm

The usage ratio is determined by the weight of the flour in the recipe. For glycerol monostearate, it will be around 2%.

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