It’s an unspoken office rule that if you go on holiday you’re expected to bring back sweets from your trip, even if it’s only some stick-a-rock from a seaside town in the UK. The other rule is if it’s your birthday, you’re expected to either buy or bake some cakes.
For me, these funfetti cupcakes are the ideal treat for this type of occasion. Quick and easy to whip up and topped with sprinkles…perfect!
Funfetti cupcakes with white chocolate icing
(makes 12 – 14)
For the vanilla cupcakes:
125g caster sugar
125g self-raising flour
2 large eggs
125g unsalted butter
¼ teaspoon bicarbonate soda
1 ½ tablespoons of milk
¼ teaspoon vanilla extract
Sprinkles – as many as you like
For the white chocolate icing:
130g unsalted butter
130g icing sugar
80g white chocolate
For the decoration:
Preheat the oven to 170°c and line one, possible two trays with your cupcake cases.
In a bowl and using an electric beater, beat together the sugar and butter.
Then add the flour, eggs, bicarbonate soda, milk and vanilla extract and beat until combined.
Once combined, add as many sprinkles as you like and mix them in with a spoon.
Then spoon your mixture into the cupcake cases and pop them in the oven for 20 -23 minutes.
Once your cupcakes are done, pop them onto a wire rack and allow them to cool completely before decorating.
To make your icing, break the white chocolate into small pieces and put into a microwavable dish. Pop the dish in the microwave and on a medium setting, heat them until the chocolate has melted and is completely smooth.
Then using the electric whisk, mix together the butter and icing sugar until light and fluffy.
Finally add the melted white chocolate and whisk together.
Then using either an icing bag or a icing dispenser, pipe the icing onto the cakes. Once you have done this to all the cupcakes, you can add your sprinkles.