One of my favorite YouTuber’s, Zoella, recently posted a video of her recipe for funfetti cupcakes. So of course I decided I had to try them out – which was awesome because I LOVE cupcakes and terribly daunting because I’m awful at baking. So I started where any reasonable person would start and wrote down the recipe. After which, I quickly realized all the measurements were done to UK standards so I had to convert them before I started baking. This was an oddly cathartic process because literally all I was doing was typing numbers into google for conversion, but the process of doing so made me feel super smart! So that’s a thing I guess. Next I checked that I had all the ingredients and bought any that were missing. I also had to buy icing tips because I haven’t ever iced anything – ever. So yes, I suppose this also present the perfect opportunity for me to learn how to ice… things. To say the least I was skeptical, but it turns out even if I had completed botched these in the beauty department it would have all been okay because they taste incredible!
Ingredients (All measurements have been converted to US standards):
2/3 Cup Granulated Sugar
1 Cup Self Rising Flour (I used Bob’s Red Mill GF All-Purpose Baking Flour)
2 Large Free Range Eggs
½ Cup Unsalted Butter (Room Temperature)
¼ Teaspoon Baking Soda
1 ½ Tablespoons Whole Milk
¼ Teaspoon Vanilla Extract
Rainbow Colored Sprinkles
1.Preheat your oven to 340 degrees.
2. Add all your ingredients minus the sprinkles to a deep mixing bowl. I substituted the self rising flour with Bob’s Rell Mill Gluten Free All-Purpose Baking Flour and a pinch of salt (to help it rise). Using a hand mixer (or stand mixer, my lord do I have mixer envy for Zoella’s KitchenAid) beat the ingredients together until the batter is smooth.
3. Next fold in your preferred amount of sprinkles, I went with the entirety of my 2.2 ounce tube of daisy sprinkles. Line a baking sheet with cupcake liners and spoon your batter into them using an ice cream scoop.
3. Bake your cupcakes for 20 minutes. Once finished set aside and allow to cool before icing.
2 ½ Cups Baker’s Sugar
2/3 Cups Unsalted Butter (Room Temperature)
1-2 Tablespoons Whole Milk
¼ Teaspoons Vanilla Extract
1. Using a large mixing bowl and hand mixer beat the butter for five minutes. The butter will go from a pale yellow to white in color.
2. Add your milk, vanilla extract, and about 1/3 of a cup of sifted bakers sugar to the whipped eggs. Beat the icing mix until the ingredients are well combined – continue adding sugar and beating until all your sugar has been incorporated into the icing.
3. Once the cupcakes have completely cooled, you can start icing them using an icing tube and tip. Zoella used an 8 Star nozzle in her video. The icing tips I bought were much smaller so the effect was a bit different, still pretty cool looking though! All you need to do is fit your icing tube to the tip, fold over the edges, and spoon in your buttercream. Then ice your cakes by moving in a spiral pattern from the center, building the icing as you go to making a peak at the top. Add a few more sprinkles on top and you’re finished!
The only comparable difference between Zoella’s original recipe and mine was the use of gluten free flour on my part. I suspect, mostly because this happened a few years ago when I tried making cupcakes, that the cupcakes I made may have been heavier than normal cupcakes. I think this may have to do with the flour combination used in gluten free flours (in comparison to straight wheat flour), but I’m not sure. Comment if you have any ideas on that please!
My final thought on these cupcakes? Delicious. The cakes themselves aren’t overly sweet which is really fantastic because the frosting provides all the sugar you’ll need! Oh man, also because the buttercream is fresh it’s super soft and melts in your mouth. So basically it’s perfect. I’d definitely recommend trying these out sometime if you’re in the mood for a sweet treat or even if you’re just in the mood to bake!