Funfetti Cupcakes (Makes a batch of 12)
These funfetti cupcakes are light and fluffy with hints of colourful sprinkles. Not only are they quick and easy to make, but great for baking with the kids, ideal for birthday parties, or just a cheerful afternoon treat. A real crowd pleaser and sure to make any recipient smile. Here's how to make them:
• 150g Caster sugar
• 3 Medium eggs
• 150g Self‑raising flour
• 65g Marks & Spencer Star Sprinkles (Or sprinkles of your choice, Never use 100s & 1000s as they get swallowed up by the batter).
• 1 tbsp milk (Optional - if the batter needs loosening)
2. Cream the butter and sugar together, do this by whisking the butter and caster sugar together until pale and fluffy.
3. Add the eggs in stages, mix in one egg at a time then whisk for about five seconds, then add the next and so on until you have added them all in.
4. Sift in the self‑raising flour and fold in gently using a spatula until just combined. If the batter feels a touch thick or heavy when you mix add 1 tbsp milk to loosen it. (I didn't need to).
5. Fold in the sprinkles, I used all the 65g of M&S star sprinkles and folded them in three stages. By that I mean, pour in a third of the sprinkles and stir in with the spatula, then pour another third in and mix again, then add the final third of the sprinkle bottle and fold in. (They hold their shape well, so you’ll get lovely pops of colour.)
6. Spoon the mixture evenly into the cupcake cases, using a medium sized ice cream scoop or fill them about two‑thirds full using a spoon.
7. Bake in the centre of the oven for 17 - 20 minutes, until risen and springy to the touch. (I baked mine for 18 minutes).
8. Once baked allow to cool for a few minutes, then place the cupcakes onto a wire rack. A few of my cupcakes browned slightly but that's fine. You can always add a buttcream topping and extra sprinkles to cover that up.
And here they are, a fun fabulous treat for all the family with a little added crunch inside. (Reminds me of the fairy cakes my Nana used to bake).
Enjoy!
Tips for perfect sprinkle cupcakes
• Fold the sprinkles in right at the end to keep the colours bright.
• Don’t overmix once the flour is in — it keeps the cupcakes soft.
• These are lovely plain, but also great dusted with icing sugar once cool.
These funfetti cupcakes are light and fluffy with hints of colourful sprinkles. Not only are they quick and easy to make, but great for baking with the kids, ideal for birthday parties, or just a cheerful afternoon treat. A real crowd pleaser and sure to make any recipient smile. Here's how to make them:
Ingredients
• 150g Spreadable butter• 150g Caster sugar
• 3 Medium eggs
• 150g Self‑raising flour
• 65g Marks & Spencer Star Sprinkles (Or sprinkles of your choice, Never use 100s & 1000s as they get swallowed up by the batter).
• 1 tbsp milk (Optional - if the batter needs loosening)
Method
1. Heat the oven to 180°C fan assisted. Line a 12‑hole or two 6-hole cupcake tray(s) with cases.2. Cream the butter and sugar together, do this by whisking the butter and caster sugar together until pale and fluffy.
3. Add the eggs in stages, mix in one egg at a time then whisk for about five seconds, then add the next and so on until you have added them all in.
4. Sift in the self‑raising flour and fold in gently using a spatula until just combined. If the batter feels a touch thick or heavy when you mix add 1 tbsp milk to loosen it. (I didn't need to).
5. Fold in the sprinkles, I used all the 65g of M&S star sprinkles and folded them in three stages. By that I mean, pour in a third of the sprinkles and stir in with the spatula, then pour another third in and mix again, then add the final third of the sprinkle bottle and fold in. (They hold their shape well, so you’ll get lovely pops of colour.)
6. Spoon the mixture evenly into the cupcake cases, using a medium sized ice cream scoop or fill them about two‑thirds full using a spoon.
7. Bake in the centre of the oven for 17 - 20 minutes, until risen and springy to the touch. (I baked mine for 18 minutes).
8. Once baked allow to cool for a few minutes, then place the cupcakes onto a wire rack. A few of my cupcakes browned slightly but that's fine. You can always add a buttcream topping and extra sprinkles to cover that up.
And here they are, a fun fabulous treat for all the family with a little added crunch inside. (Reminds me of the fairy cakes my Nana used to bake).
Enjoy!
Tips for perfect sprinkle cupcakes
• Fold the sprinkles in right at the end to keep the colours bright.
• Don’t overmix once the flour is in — it keeps the cupcakes soft.
• These are lovely plain, but also great dusted with icing sugar once cool.
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