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Funfetti cupcakes

Funfetti cupcakes

Funfetti cupcakes recipe of 28-02-2019 [Updated on 06-03-2019]

These Funfetti Cupcakes they are soft and colorful sweets. These are sweet vanilla cakes coated with a delicate butter and cheese cream which are then decorated with small colored sprinkles, funfetti, unicorn food! Born as a decoration for sweets dedicated exclusively to children, today, these colored sugar sprinkles have invaded the web and conquered also and above all the girls (even those a little more grown-up like me and the girls who work with me) who have invaded instagram with the colors of the rainbow.
Needless to say, my funfetti cupcakes made a big splash in the heart of my daughter Elisa, who was really proud to bring her to school. unicorn snack : D
In full Carnival theme, I would say that they are the sweet to bring to the table for a party, what do you think? Basins


How to make Funfetti cupcakes

Put the butter cut into chunks with the sugar and vanilla essence in a bowl. Whip everything with whips until the mixture is light and fluffy.
Add eggs and flour a little at a time. Then add the baking powder and buttermilk and mix the dough until you get a homogeneous mixture.

Line the muffin pan with the paper cups. Fill the cups two-thirds with the dough, then put the sprinkles on the dough.

Mix with a toothpick to incorporate the funfetti inside the dough.

Then cover the surface of the cakes with more funfetti. Bake in a preheated oven at 175 ° for about 20 minutes. Then remove from the oven and let it cool.

Now prepare the frosting. Work the butter and the icing sugar until you get a cream. Add the cheese and mix until you get a smooth and frothy cream.

Put the butter frosting in a pastry bag with a star spout and decorate your cakes.

Add the funfetti to the surface of the cupcakes and serve.

Recipe Summary

  • Vegetable shortening
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Lemony Swiss Meringue Buttercream Frosting

Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper brush again and set aside.

In a large bowl, whisk together flour, baking powder and salt set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.

Divide batting evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).

Remove cakes from oven and transfer to a wire rack let cool for 10 minutes. Invert cakes onto a wire rack re-invert and let cool completely.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.

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22 Best Instant Pot Desserts That Take Easy Baking to a Whole New Level

From velvety cheesecake to creamy pudding, these Instant Pot desserts are i know easy to whip up.

If you own an Instant Pot, you probably already know that this magical kitchen appliance can make the best recipes for weeknight dinners, from filling meat dishes to hearty soups, chilis, and stews & mdash but did you know that it can also make the most delectable desserts? Of course, you might think of the traditional oven as the best method when it comes to baking sweets, but using this handy electric multi-cooker can actually yield surprisingly great results for delicious cake, brownies, and other Instant Pot desserts & mdash not to mention it will churn out these scrumptious treats with minimal effort (and minimal time!). Plus, baking with this appliance basically guarantees that your creation will always come out super-moist and fudgy (so you never have to worry about super dry cake).

Here, we've rounded up some of the best Instant Pot desserts to make when you're looking to whip up a simple and delicious treat with ease. What sort of desserts can you make with a great Instant Pot, you ask? While cheesecakes and creamy puddings might be your immediate go-to options, there are plenty of other decadent treats you could make with this convenient device, including chocolate lava cakes, fruit cobbler, and even cr & egraveme br & ucircl & eacutee & mdash just to name a few. Whichever kind of sweet you're going for, though, the best part is that these dessert recipes are all super simple to make, and will come out of your Instant Pot with such little stress (and mess!) You'll be wondering why you hadn't been making your dessert this way the entire time.

Cream Tart tutorial: the step by step to make the heart-shaped cake with a recipe for soft chocolate sablèe dough

Pastry also follows trends! And this is the trend of the moment. lately we have seen many photos of these now famous Cream Tart on the web, which are nothing more than wonderful cream tarts decorated to our taste, they are definitely the new trend of 2018!
The visual impact is beautiful and as you can see I fell in love with it too. I couldn't resist, so I wanted to make my own version of Cream Tart!
I documented myself on various foreign sites, where these cakes have appeared for a while, to better understand what the correct procedure is to make them (on the web you can find everything but it is not always the correct way to make a recipe.).
These cakes are made with Sablèe Pasta (which is nothing more than a more crumbly shortcrust pastry, which is often also used as a base for pies) alternated with layers of cream.
Sablèe pasta has this name because of its "sandy" appearance which, however, gives it the characteristic of being also easy to cut, which is why it is very suitable for making these decorated tarts.
The choice of filling is very important for this too soft creams are not suitable to support the weight of the pastry and decorations. But don't worry in the tutorial I will also show you which creams to prefer.
By following the instructions in my step by step you will have a Cream Tart that is beautiful to look at, easy to cut and very good to taste!
The peculiarity of these cakes is that you can make many shapes: from letters, to geometric figures, to hearts. Going back to the period of Valentine's Day, I decided to show you how a heart-shaped cake is made, but in reality it can also be good on other occasions, for example for Mother's Day.
An important but little considered aspect is the decorative part: everything that is edible or alimentary obviously does not give any problems (chocolates, candies, decorative sugars, funfetti, macarons, meringues, strawberries, berries, marshmallows.) But pay attention to the flowers fresh! I have seen many on the internet made with flowers: they must be treated to be placed on the cake! Remember that many pollen are poisonous if ingested. So make sure the flowers are treated before placing them on your cake, otherwise you prefer sugar flowers.
Well, after all these premises, what do you say. let's begin?


for the cake
Sablèe chocolate paste (with planetary whisk K or whips)

  • 250 g of flour 00
  • 25 g of unsweetened cocoa powder
  • 150 g of butter at room temperature
  • 100 g of granulated sugar
  • 1 egg
  • 1 pinch of salt

N.B. To realize the Pastà Sablèe in "white" version it will be sufficient to remove the bitter cocoa powder and add an aroma of your choice (vanilla, lemon, orange.)

For the filling
Light butter cream is the version enriched with cream (with planetary whisk K or whips)

  • 400 g vanilla icing sugar
  • 180 g of soft butter
  • 80 ml of long-life whipping cream
  • vanilla bean
  • pink food coloring (optional)
  • Chocolates
  • sweets
  • fresh fruit (strawberries or berries)
  • meringues
  • sugars, funfetti
  • dark chocolate chips

Now that you have everything you need. let's start!

1.Sieve the flour and unsweetened cocoa powder in the bowl of the mixer, add the soft butter and work it with the K whisk at low speed. You need to get a sandy and fine mixture.
2.Add the egg and a pinch of salt and work it again

3.Add the granulated sugar and work it for a few minutes in a planetary mixer until you get a smooth paste.


Whilst cupcakes are baking make the frosting. You can add food coloring or flavors to butter cream and cream cheese frosting (lemon or lime juice, vanilla bean paste, cocoa, melted chocolate, sprinkles etc)

Wait until cupcakes are cool before icing.

Eat and enjoy! See if you can stop at just one

Accessories you need

Spatula TM31

If you are unsure if cupcakes are ready you can place a skewer into one to check. if it comes out clean, it is ready.

I just lightly touch the top of a cupcake and if it springs back I know they are ready!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Funfetti cake

The funfetti cake is a very colorful cake, very scenic, thanks to the use of all the sugared almonds that color the dough, giving it that touch of joy that distinguishes it and makes it unique.

There funfetti cake (or sprinkle cake) is a very scenic cake perfect for children's birthday parties, born from the tradition of choreographic American multilayer cakes, tall and soft, fragrant and irressistible. This cake also arrives in our country especially on the occasion of Carnival, when masks, streamers and colors of all kinds arrive in homes to give joy and lightheartedness.

The funfetti cake is a really very simple dessert to make and you will realize how simple it is to develop a cake that can please all children crazy. This is the perfect cake for those who want to make a colorful cake without having to resort to food coloring. In this case, in fact, the color is given by the use of many colored sprinkles, usually called "funfetti". Traditionally the cake it is an American base of those that are prepared with soft butter worked with sugar, to which eggs, milk (or buttermilk) and flour are then added. For the frosting, often in the American version of this dessert a butter cream is chosen, but also a delicate cheese cream, such as Philadelphia frosting , it can be fine.

Funfetti cupcakes - Recipes

Funfetti is the way in which sweets with colored sugars are called in the Anglo-Saxon world. The term, from a quick search on the web, would appear to derive from the merger of fun (fun) e confetti (confetti). C & # 8217 is a series of desserts that fall within the & # 8220 funfetti group & # 8221, starting with the funfetti cake, a glazed cake studded with sugars. I propose instead i funfetti cupcakes : instead of a single large cake, small single portions, covered by a nice tuft of frosting and enriched, in fact, by many colored sprinkles, present both on top and in the dough of the cakes!

I propose this recipe today, because tomorrow is Shrove Tuesday, that is the day of Carnival . In fact, I find that funfetti cupcakes, with all their colors, are perfect for Carnival parties, alongside our more traditional fried desserts. However, write down the recipe, because in addition to appearance party animal , these cupcakes can also be a lot romantic , at least in my opinion, and they will also be perfect for tea with friends, in spring, perhaps in the garden & # 8230

I am looking forward to organizing a reunion with my friends, once it was difficult due to the commitments of each, but despite everything we managed it every now and then. Now, however, due to a pandemic, it is no longer just difficult, but & # 8230 a dream ! A dream that I hope will come true soon!

For now, let's enjoy these vanilla sweets!


  • For the base:
  • 120 g of soft butter
  • 120 g of sugar
  • 1/2 sachet of vanilla in natural powder
  • 2 eggs at room temperature
  • 140 g of flour
  • 1.5 teaspoons of baking powder
  • 5 tablespoons of cream (liquid)
  • 2 handfuls of sprinkles or colored sprinkles
  • For the frosting:
  • 250 g of mascarpone cheese
  • 100 ml of cream fresh very cold
  • 1/2 sachet of vanilla in natural powder
  • 100 g of powdered sugar
  • Colored sprinkles or sprinkles to taste


  1. Whip the soft butter with the sugar and the vanilla . Add the eggs, one at a time, waiting for the first to be well absorbed before adding the second. Incorporate the flour, mixed with the baking powder. Finally add the cream to soften the mixture. Complete with two handfuls of sprinkles of sugar color and mix briefly to keep them from dissolving.
  2. Arrange the mixture in the muffin cups, filling them for a little more than half. Bake in a preheated oven at 170 ° C for 15 minutes (do the toothpick test). Remove from the oven and allow to cool completely.
  3. Meanwhile, whip the mascarpone with icing sugar and vanilla . Join the cream fresh very cold, flush, and whip everything until a foamy and firm consistency is obtained. Place the frosting in a star-tipped pastry bag.
  4. Decorate the cupcakes with the prepared frosting and finish with a shower of colored sugar sprinkles to taste.

An advice: if they are left over, put i funfetti cupcakes in the fridge, but do not keep them for too long, they are tastier as soon as they are ready, they are even more beautiful, because some types of sugar sprinkles can leave streaks of color after a while they are in contact with frosting.

The recipe of funfetti cupcakes is inspired by the blog Sweet Pic.

Clipe dulci si parfumate

Pentru 24 de cupcakes, avem nevoie de:

200g unt
200g zahar
4 oua
300g stone marten
1lingurita praf de copt
a praf de sare
200 ml dismantana pentru frisca
bombonele / bastonase din zahar divers si viu colored
arome: vanilie, lamaie, portocala - dupa plac

Note: toate ingredientle trebuie knows fie the room temperature

Se mixeaza untul (moale) cu zaharul pana se dizolva si obtinem or crema alba, spumoasa. Se adauga cate un ou si se incorporeaza pe rand.

Separat, se amesteca intr-un bol faina, cacaua, sarea si praful de copt cernute in prealabil.

Dupa ce au fost incorporated toate cele patru oua in compozitia de unt si zahar, if adauga ingredients come out amestecate, alternativ cu dismantana pentru frisca, pana the complete incorporation. If you adauga aromele apoi, iar the urma bombonelele colored.

Dupa ce se adauga bombonelele nu se mai mixeaza, se amesteca doar putin cu paleta de silicon, altfel se vor mice si nu se vor mai vedea frumos dupa coacere.

If pregnant cuptorul the 180 grade C.

If umplu cupele pana the 3/4 fiecare, if you ever presara pe fiecare cateva colored bombonele, then if you introduce tava in cuptor.

If coc about 15 minutes. Dupa ce s-au copt, se aseaza pe un gratar si se lasa sa se raceasca.

Pentru frosting-ul buttercream cu ciocolata alba avem nevoie de:

113g unt (& gt80% fat) the room temperature
200g zahar fin
100ml dismantana pentru frisca
100g alba chocolate

Se mixeaza untul impreuna cu zaharul fin, pana se dizolva si se obtine or crema alba si spumoasa.

If infierbanta dismantana pentru frisca si se ia de pe foc inainte de a intra in fierbere. If rastoarna peste ciocolata alba (picaturi ori razuita) yes if lasa sa stea 2-3 minutes it will know if amestece, then if amesteca usor pana la uniformizare yes if lasa knows if raceasca.

Nu if introduces in frigider. Daca va grabiti, asezati vasul cu ciocolata topita intr-un alt vas plin cu cuburi de gheata yes if it continues amestecarea, usor, pana ce if ajunge the golden temperature.

Odata racita, ciocolata se adauga treptat in compozitia de unt si zahar, mixand la vitaza mica pana se incorporeaza, apoi se mareste viteza si se continues inca 3-4 minutes.

Dupa ce s-au racit cupcakes-urile, se pune frosting-ul intgr-un posh si se orneaza. Plague frosting if colored bombonele presara.