Funfetti Cupcakes

Let happy thoughts multiply like rabbits!

You still haven’t heard of Funfetti?

It’s a classic vanilla, but jazzed and dazzled with rainbow coloured sprinkles, just in time for the season!

Sprinkles, hundreds-and-thousands or hagelslag? Yes, they are all the same thing, but just called very differently in different countries. And do you know who invented the sprinkles?

In 1860, C.R. de Ruijter opened a bakery in the Netherlands and started selling the pink and white aniseed treat. Shortly after offering the regular variety, he also began making crushed ones so that the elderly could enjoy them without worrying about what the harder hagelslag​​​​​​​ would do to their teeth.

Amazing fact - in the Netherlands, 14.000 tones of hagelslag are consumed each year, and every day 750.000 slices of bread topped with hagelslag are eaten, often as part of a Dutch breakfast.

But we’re not going to put them on a piece of bread, but in a fun cupcake recipe!

Using a mixer beat eggs with sugar for a couple of minutes until pale and fluffy.

Add in the oil and mix until combined.

Separately whisk together flour, baking powder and a pinch of salt, then alternate incorporating dry ingredients and milk.

Add vanilla extract and with a spatula fold in the sprinkles.

Divide the batter between muffin moulds and bake in a preheated oven at 180°C/356°F for 20 minutes or until a toothpick comes out clean, then let them cool completely.

Whip the whipping cream until soft peaks, then add the whipping cream stabilizer, cream cheese and icing sugar, and continue mixing until stiff peaks, then frost the muffins with the frosting.

Top with more sprinkles and decorate with bunny ears made out of sugar paste.

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Funfetti Cupcakes

Yield: 25

Ingredients

Muffins

• Eggs - 2
• Granulated sugar - 200 g
• Vegetable oil - 125 ml
• Milk - 125 ml
• All purpose flour - 170 g
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Sprinkles - 100 g

Frosting

• Whipping cream - 200 ml
• Whipping cream stabilizer - 5 g
• Cream cheese - 300 g
• Icing sugar - 100 g

Instructions

1. Using a mixer beat eggs with sugar for about 2-3 minutes until pale and fluffy.
2. Add in the oil and mix until combined.
3. Separately whisk together flour, baking powder and a pinch of salt, then alternate incorporating dry ingredients and milk.
4. Add vanilla extract and with a spatula fold in the sprinkles.
5. Divide the batter between muffin moulds and bake in a preheated oven at 180°C for 20 minutes or until a toothpick comes out clean, then let them cool completely.
6. Whip the whipping cream until soft peaks, then add the whipping cream stabilizer, cream cheese and icing sugar, and continue mixing until stiff peaks, then frost the muffins with the frosting.