Confetti Cupcakes

Hello, all! This semester I’m switching things up with my blog: instead of Recognizing Kindness, my blog (Delectable Desserts) will now focus on tasty confections. Featured treats will include my own creations, restaurant delicacies and great ideas found from other food blogs. Here’s to a brand new semester, and finding new ways to indulge our sweet side!

Confetti Cupcakes

Ever since I was a little girl, confetti cupcakes have been a staple part of our family’s birthday celebrations. They look sweet and taste delectable, but they’re very light so it’s hard to only eat one. Bake these delights to brighten your day or bring them to a party as a gift!

Ingredients:

1 Box of White Cake Mix (Read box for specific ingredients because each brand is different)
1 Large Bowl (for batter)
1 Medium Bowl (for frosting)
1 Mechanical Mixer
1 Wooden Spoon
Half Cup of Rainbow Sprinkles (Long Johns work best)
24 Cupcake/Muffin Paper Tins
3 Cups of Powdered Sugar
1 Cup Cream
1 Stick of Butter
2 Dozen-Cup Muffin Pans
Cooking Spray (I use Pam Olive Oil)
Red Food Dye (Optional)

Directions:

Cakes:

Pre-heat oven at temperature recommended on the cake mix box. Follow the directions on the back of the cake mix box to make the cake batter. Once the batter is complete, stir in the sprinkles with a wooden spoon until thoroughly distributed. Place one cupcake tin in each cup of the pans- spray lightly with cooking spray. Using the spoon, dollop batter into each tin until ¾ full. Bake the cakes according to the time estimate given on the box. To check whether the cakes are done, place a toothpick in the center of one and pull out- if the toothpick has any liquid residue on it, place cakes back in oven. Once cakes are finished, let them cool for one hour to ensure they aren’t warm when frosted.

Frosting:

I hate store-bought frosting, so this homemade version really makes the cake!

Let a stick of butter sit at room temperature until soft (or microwave it if you’re short on time). Place the butter in a medium bowl. Put 1 cup of the powdered sugar in the bowl and ¼ cup of the cream in as well. Mix the contents on the lightest speed, adding in the rest of the powdered sugar and cream gradually. When finished, the frosting should be solid but fluffy. If you like, you can add a VERY small drop of red food dye to the frosting and mix it in, giving off a soft pink color.

Once the cakes have cooled and the frosting is finished, lightly (or generously if you love sugar) coat the cakes with the frosting. For a special touch, add extra sprinkles on top for a festive feel.

Happy Cupcake Making!