Here it is! My very first cupcake recipe! Took me long enough, I know. But what better first cupcake recipe than the funnest, most party-friendly one there is? Funfetti!
I made these cupcakes twice and no I wasn't being a fatty boom boom one was for baby R's actual birthday and the second was for her party a week later. To be honest, I loved the first time I made them better! The first time I made them the same day we were eating them and they were SO fluffy and light I've never experienced such a cupcake. The second time since we were going to be pressed for time before the party I made them the night before and then the morning of made the frosting. Many times what happens with gluten-free dough is that it condenses the longer it sits. The flour is very dense which is why, if you can, be sure to thoroughly whisk it as well as possibly sift it. It will still condense but it may buy you some time. So the morning of the party comes and I tried a cupcake to make sure it hadn't completely dried out or anything and the flavor was still just as good but the texture was a little dense. Apparently this was just my opinion of them because everyone was raving! So really it's just one gluten-free baker's critical opinion of herself.
The real magic of this cupcake (which you can easily make into a cake) is the frosting. Now, I am not a frosting gal. It is usually too sickly sweet for me so when I eat other cakes or cupcakes (gluten-free of course) sometimes I'll scrape it off or just leave a thin layer. They always pile it on and you can't even fit your mouth around the cake! Now how am I supposed to enjoy my cupcake I ask you? This frosting was the bomb. I could not get enough. Homemade frosting will always be better than anything you buy in the store but seriously, this one was fluffy, sweet heaven. And so easy. Which is the real danger because I still have all the ingredients I just want to whip some up and eat it out of the bowl.
Ingredients:
Cake:
3 3/4 cups Gluten-Free All-Purpose Flour or regular flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 large egg whites, room temperature
3 tsp vanilla extract (NOT imitation vanilla)
1 1/2 cups buttermilk, room temperature
3/4 cup rainbow sprinkles (jimmies are best)
Vanilla Frosting:
1 1/4 cup (2 1/2 sticks) unsalted butter, room temperature
5 cups confectioner's sugar
1/3 cup heavy cream
3 tsp vanilla extract
1/8 tsp salt
optional: additional sprinkles for decoration
Instructions:
1. Preheat oven to 350 degrees F. Either grease three 9" cake pans or line a cupcake baking sheet with tins or paper cups.
2. To make the cake: Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside. Using a stand mixer with the paddle attachment, beat the butter on high speed until smooth about 1 minute. Add the sugar and beat on high speed for about 5 minutes until creamed. Scrape down the sides as needed. On medium-high speed, add 1 whole egg at a time, beating each fully before adding the next egg until all 4 are incorporated. Leave the egg whites aside for now. Beat in the vanilla extract.
3. With the mixer on low speed, add the dry ingredients alternating with the buttermilk. Do not overmix, the batter should be smooth and slightly thick. Vigorously whisk or beat in the additional 2 egg whites until thick, foamy, soft peaks form about 3 minutes. Fold the sprinkles into the batter. Spoon the batter evenly into each tin.
4. Bake around 20 minutes for the cupcakes, about 25 for the cake. Be sure to check the doneness by pricking the center with a toothpick to see if it comes out clean. With gluten-free baking, they tend to cook still after you take them out so if the cupcakes are set and slightly firm and the toothpick comes out almost clean you can still take them out and they'll be completely done in a few minutes. Everything must be completely cool before frosting.
5. To make the frosting: In a stand mixer with the whisk attachment, beat the butter on medium speed until creamy about 2 minutes. Add the confectioner's sugar, cream, vanilla extract, and salt with the mixer on low speed. Increase the speed to high and beat or about 3 minutes. When the cakes are completely cool, you can frost with a knife or place frosting into a bag. Top with some extra sprinkles for decoration! Time to party!
