Wednesday, August 12, 2009

100's and 1000's

After what seemed like months without the aroma of freshly baked goods in the kitchen, it was about time Nat and I ended that spell with some cupcake baking.

Nat had recently acquired a bottle of rainbow sprinkles (or hundreds and thousands) and I found this recipe that actually used them as a baking ingredient and not as a garnish.

Needless to say, it was such a de-stresser to be back in the kitchen baking again. It really is therapeutic. There is nothing like putting down a pad of paper and pen and picking up a piping bag to frost a batch of freshly baked cupcakes.

The rainbow sprinkles didn't melt as much as we'd expected

Equipped with colourful cupcake liners and rainbow sprinkles

We wanted to decorate it so we added more 100's and 1000's and chocolate hail

Cupcake dotted with baked rainbow sprinkles

Funfetti Cupcakes with Vanilla Frosting
(Recipe adapted from Cupcake Rehab


  • 1 ¼ cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar (we used 1/4 cup icing sugar + 1/4 cup brown sugar)
  • 6 tbsp butter, room temperature
  • 1 large egg + 1 egg white, room temperature
  • 1 tsp vanilla extract
  • ½ cup milk
  • 2 tbsp rainbow sprinkles


  1. Preheat oven to 180C.
  2. Line cupcake pan with paper liners.
  3. In a large bowl, sift flour, baking powder and salt. Set aside.
  4. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes.
  5. Add egg and egg white, one at a time, beating on low. Then add vanilla.
  6. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.
  7. Fold in rainbow sprinkles. Fill cupcake liners about 1/2 - 2/3 full.
  8. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean.
  9. Remove from pan and cool completely on a wire cooling rack before frosting.

Vanilla Frosting
(Recipe adapted from Marzipan)


  • 2 tablespoons unsalted butter, room temperature
  • 1 cup icing sugar, sifted
  • 1/4 teaspoon pure vanilla extract
  • 85 grams cream cheese, room temperature


  1. Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
  2. Add a tablespoon of milk if the icing seems too thick and beat well.

Makes 12 cupcakes.

Print-friendly recipe here.

Nat and I thought the cupcakes were rather eggy and had a strong butter flavour, like a rich butter cake. The cupcakes weren't sweet enough to be eaten by itself, which is why we added frosting. The recipe for the frosting makes quite a lot, so it may be best to follow the original recipe and reduce the quantity of the ingredients depending on the number of cupcakes you're making.

Overall, a great way to satisfy my "baking withdrawal"!

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