Thursday, July 25, 2013

Cupcake Party!!!!

We decided, well, I guess I decided, a while back that K's party this year would be a cupcake party.  I thought it sounded SO much fun to make cupcakes and have every child decorate their own.  K went for it as she loves making cupcakes! 
However, when I asked her what flavor she wanted "cotton candy" was her answer. Um, not quite sure how to make cotton candy I went with funfetti.  :-) 
I figured it would be pretty easy and it was.  I used this recipe though the first batch I used shortening and the second butter.  They were pretty good but a little heavier than a cake mix cupcake.

 In order to send home a cupcake with each child, simply get clear punch cups, put the cupcake in the cup, and the cup in a clear treat bag, then tie with a ribbon.  Easy and cheaper than cupcake boxes.  For favors, I made cupcake candy jars!  A pinterest idea that was such fun. 

Get the 4 oz. ball glass jars, super glue the lid to the ring, pain that white.  Then "swirl" caulk on top like icing, sprinkle with small "jems" and put candy in them.  Such fun!  All in all, an easy party (though I did spend five hours beforehand cleaning house! and was exhausted after the party). 

Funfetti Cupcakes from Sally's Baking Addiction
  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
  • 3/4 cup milk (cow's milk; or soy milk; or almond milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup sprinkles
    Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3-4 cups powdered (confectioners') sugar
  • 1/4 cup heavy cream (see note above about substituting milk or half-and-half)
  • 1 teaspoon vanilla extract
  • salt, to taste
  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  3. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
  4. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

1 comment:

Anonymous said...

These look yummy! Thanks for sharing with us!