Baked FUNfetti Cupcakes for Abby’s birthday party.
Abby’s Birthday Party Photos on blog post, HERE.
The FUNfetti Cupcakes were topped with Swiss Meringue Buttercream. Colored the buttercream in several pastel colors. Then, sprinkled confetti quins and tiny sprinkles on the cupcakes.
But, before I started my baking marathon, I was looking for small pastel colored confetti and had no luck. A.C. Moore and Michaels didn’t carry it. I went online and found a store in Westfield, New Jersey that carried it. I stopped by and bought the confetti and took a few photos of the store. (with permission, of course)
Sweet n Fancy
1 South Avenue East
Cranford, New Jersey 07016
Mon – Fri: 10am – 6pm
Saturday: 10am – 5pm
If you are looking for a store that carries baking items, check out the store, Sweet n Fancy, in Westfield. I am not a fan of buying online. I like to see and touch my product. So, I was happy I found this store.
Now that I have my small pastel colored confetti quins, I can decorate my cupcakes. Life is good!
Looking down the barrel of FUN…
I made Swiss Meringue Buttercream Frosting. Instead of keeping the frosting white, I decided to make pastel colors. I tinted the frosting pink, blue, green and yellow.
Here I’m using a green gel color.
Finished mixing to desired color.
Piped the colored frosting on the cupcakes.
Sprinkled mini sprinkles and confetti on the cupcakes.
For the pastel pink color, used a red color.
Mixed the red color to desired pastel pink.
Piped the frosting into a pastry bag using a large pastry tip.
Before decorating the cupcake.
Decorated FUNfetti cupcake.
Didn’t take pictures of the blue and yellow frosting colors…but, you get the idea.
with Swiss Meringue Buttercream
Cupcake Recipe by Duncan Hines
Adapted by Carmen Ortiz of Baking is my Zen
1 box of Duncan Hines Confetti Cake mix
1 1/4 cups of water
1 tablespoon vegetable oil
3 large eggs
1 teaspoon vanilla extract (optional-my addition)
FROSTING~Swiss Meringue Buttercream
By Martha Stewart – Recipe Below
Confetti (tiny pastel quins)
DIRECTIONS FOR BAKING CUPCAKES:
1 Preheat oven to 350° Fahrenheit.
2 LINERS AND PANS: Place cupcake liners in cupcake pans. (I used jumbo cupcake liners by Reynolds and jumbo muffin pans. It made about 16 cupcakes). If using regular size cupcake liners: Place cupcake liners in two 12-cup cupcake pans. Set aside.
3 IN BOWL COMBINE: Cake mix, water, oil, eggs and vanlla extract in a large mixer bowl.
4 BEAT INGREDIENTS at low speed until moistened (about 30 seconds). Scrape the bowl with spatula.
5 BEAT BATTER at medium speed for 2 minutes. Scrape the bowl with spatula.
6 POUR batter into cupcake liners. fill each 1/2 full. (I use an ice cream scooper)
7 BAKE 21-24 minutes. Test for doneness when toothpick inserted in center comes out clean.
8 COOL CUPCAKES in pan for 15 minutes.
9 REMOVE cupcakes from pans. (optional-brush simple syrup on cupcakes.)
10 COOL completely before frosting.
MY KITCHEN NOTES:
Added a teaspoon of vanilla extract to batter.
Made simple syrup and brushed it on the cupcakes. First, poked a few holes in the cupcake, then, brushed the simple syrup lightly on the warm cupcake. Cooled completely before frosting.
SWISS MERINGUE BUTTERCREAM RECIPE
Recipe on Martha Stewart.com
Slightly Adapted by Carmen of Baking is my Zen
Makes about 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar (omit the 2 tablespoons sugar to reduce the sweetness)
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.
2. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
3. Attach the bowl to the mixer fitted with the whisk attachment.
4. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.
5. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
6. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.
7. Once all butter has been added, whisk in vanilla.
8. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
9. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.
10. Using gel colors, tint the frosting to desired hue.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.
Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
MY KITCHEN NOTES:
I placed the frosted cupcakes in a cupcake container and kept overnight unrefrigerated. The cupcakes were served the following day.
Coloring the frosting pastel colors: Made pastel colored frostings; pink, blue, yellow, and green. Added a dab of color to the white frosting and mixed. Added more color until desired color was achieved.
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Want something to smile about? Of course you do.
Check out THE cutest video ever…brings a smile every time I watch it.
The little boy lights up when mom lets him help her bake. Simply adorable.
How to: Funfetti Cupcakes | baking with children
FB Page – Piggywolfcuppycak
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My adorable niece eating a FUNfetti Cupcake at her birthday party.
Abby says bye…
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.