Tag Archives: funfetti

Funfetti Cookie Cupcakes

Funfetti Cookie CupcakesFull disclosure, I am tired. Like in-my-bones tired. It’s been a long week and I haven’t been sleeping well and I just can’t seem to get my brain to concentrate on this blog post. I would say I’m trying my best, but I am actually trying as much as I absolutely have to and not the tiniest bit more. It’s that sort of day.Funfetti Cookie CupcakesI usually take pride in writing a “real” blog post, but was tempted today to just leave it at “Um, hi. I took cookie cake and threw sprinkles in there and made it smaller. Oh, and there’s a plume of vanilla buttercream on each one. Funfetti Cookie Cupcakes, y’all!” …and leave it at that. I mean, that about sums it up, right?Funfetti Cookie CupcakesWell, almost. It doesn’t tell you that these Funfetti Cookie Cupcakes were born because I deeply miss baking for groups. I really wanted to make a cookie cake for weeks, but resisted because who would I share it with?

When the thought of cookie cupcakes popped into my head, it only took me a day to make them and a few more hours before I found some friends to give them away to in exchange for petting their dog and some homemade lemon-basil sorbet. I doesn’t tell you how incredibly heartening it was to see (masked) familiar faces and love on my pup friend and casually envy someone else’s ice cream machine, even though I absolutely do not need another piece of kitchen equipment.Funfetti Cookie CupcakesFunfetti Cookie CupcakesThat rambling, incoherent, grammatically incorrect blurb says nothing of how the exteriors of these little cookie cakes crackle ever-so-slightly against your teeth when you first bite in, or how the centers are a tad underbaked and chewy like almost every great cookie out there. Just like their larger counterparts, these tiny cakes are a bit sunken in the center, perfect for holding a copious amount of frosting. That sentence doesn’t tell you that even when these aren’t fresh and get a little crumbly, they are still pretty wonderful, as all things topped with a small mountain of vanilla buttercream are.Funfetti Cookie CupcakesFunfetti Cookie CupcakesThere’s no mention of how much I absolutely love sprinkles, and how even though they mostly just taste sweet and waxy, I consider them (combined with vanilla and almond extracts) a flavor profile all their own. The little pops of color in and on these Funfetti Cookie Cupcakes make me happy, as does their buttery sugar cookie flavor. These are like having everything I’m nostalgic for all rolled into one single-serve dessert.Funfetti Cookie CupcakesAnd speaking of single servings, that half-assed blog “post” I wanted to write has one more gross oversight. These are perfect for socially-distanced celebrating or for delivering to someone you love and can’t really see right now. It doesn’t tell you that even though you bake all the time, even when you are tired and feel uninspired, making these will feel nothing like work and completely like joy. And how even when you’re a completely depleted puddle of a human who needs a weekend so badly it’s ridiculous, you’ll find a way to find the words to say it all.Funfetti Cookie Cupcakes

Funfetti Cookie Cupcakes
makes 2 dozen cookie cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed (not dark brown sugar)
1 large egg + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon almond extract or imitation butter extract (optional)
2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies, not nonpareils)

For Garnish:
Vanilla Buttercream (recipe below)
rainbow sprinkles (jimmies or nonpareils)

Preheat oven to 350F. Line two 12-cup muffin pans with cupcake liners. Set aside.

In a medium-large mixing bowl, whisk together melted butter, granulated sugar and light brown sugar. Mix in egg and yolk, vanilla and optional almond extract. Stir in flour, cornstarch, baking powder, baking soda, and salt. Fold in rainbow sprinkles (jimmies). Scoop dough in 1 1/2 tablespoon increments and press into prepared cupcake liners. Bake 12-13 minutes, until the tops no longer appears shiny and the edges are just slightly golden. Centers may not be fully puffed when baking is finished and will sink a bit during cooling.

Let cookie cupcakes cool 20 minutes in the pan on a rack before removing to the rack to cool completely.

Remove cupcake liners, if desired. Pipe vanilla buttercream into the center of each cookie cupcake (recipe below). Top with rainbow sprinkles.

Decorated cookie cupcakes will keep at room temperature for up to two days, or in the refrigerator for up to five.

Vanilla Buttercream
makes enough for 2 dozen cookie cupcakes

1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2-3 tablespoons heavy cream

In a medium-large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream by the tablespoon until desired consistency is reached.

How to pipe: Stand a piping bag fitted with a coupler and star tip in a tall cup and fold any bag overhang over the outside. Use a silicone spatula or spoon to “load” 1/3-1/2 of the buttercream into the bag. Unfold bag overhang and lift piping bag out the cup.

Press frosting toward the tip. Twist bag overhang closed and hold tight between your thumb and forefinger of your dominant hand, letting the main portion of the bag be held by your palm and remaining fingers. Use your non-dominant hand to tap the bag a couple of times to dislodge any air bubbles. Pipe a dab or two of frosting onto a surface or small plate, just to get the buttercream going in the right direction.

Pipe buttercream into each cookie cupcake, refilling the bag when necessary.Funfetti Cookie CupcakesFunfetti Cookie CupcakesFunfetti Cookie Cupcakes

Super Sprinkle Popcorn

Super Sprinkle PopcornIn trying to work with the baking supplies I’ve already got during this pandemic, I’ve uncovered a hoard of rainbow sprinkles that I bought at Sahadi’s in January. I don’t know what I was doomsday prepping for back then, but it involved four containers each of jimmies and nonpareils. Good thing they don’t go bad, and that they go in (or on) pretty much everything. I’ve put them in cookies, truffles, blondies, doughnuts, layer cake, and crumb cake, just to name a few. Today, they’re being scattered alllll over some popcorn!Super Sprinkle PopcornYes, this Super Sprinkle Popcorn is loaded with rainbow sprinkles—absolute heaven for a sprinkle enthusiast like myself. The popcorn is popped in oil (you can also use the plain microwave stuff), then tossed with melted white chocolate, sprinkles, and Funfetti crumbs.Super Sprinkle PopcornYeah, Funfetti crumbs. Like crispy, crunchy pieces of Funfetti cookie that are the size and texture of what you’d find on top of a crumb cake, which is exactly what these are. I’ve simply taken the crumb topping from my Double Funfetti Crumb Cake and baked it on a sheet pan, let it cool, and crumbled it into a big bowl of popcorn.

Lest you think I am more creative than I actually am, these crumbs are a riff on Christina Tosi’s confetti crumbs. Mine have fewer ingredients and require melted butter instead of softened, but still bake up perfectly and are hard to stop eating once you start!Super Sprinkle PopcornSuper Sprinkle PopcornAll that said, if you don’t have the ingredients for the crumbs, this popcorn can be made without them and still be sweet, sprinkly and colorful. You can also toss in a couple of cups of broken Oreos (regular, Golden or Birthday Cake!), vanilla wafers, graham crackers, or any other crispy addition you can think up.Super Sprinkle PopcornSuper Sprinkle PopcornThis popcorn is so delicious! If you are a texture person, you’re in for a treat. Light, airy popcorn, crispy crumbs, creamy white chocolate coating and crunchy sprinkles make for texture heaven! No two bites are the same; you might get equal parts popcorn and crumb, big crumbs, little crumbs, or a big cluster of sprinkles. It’s all part of the fun!Super Sprinkle PopcornSuper Sprinkle Popcorn is the perfect treat to have for a movie or game night, for spending some time outside, or as an alternative to a traditional celebration cake. Or, you know, just another thing to spend time making and sharing during this quarantine weekend.Super Sprinkle Popcorn

Super Sprinkle Popcorn
makes about 8 cups

To clarify, jimmies are the long, cylindrical sprinkles. Nonpareils are the tiny ball-shaped sprinkles. For more information, click here.

For the Funfetti Crumbs:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
6 tablespoons unsalted butter, melted and cooled slightly

Popcorn:
1 tablespoon coconut oil (or canola oil)
1/4 cup popcorn kernels

Coating:
1 cup white chocolate chips
1 teaspoon coconut oil (or canola oil)

For finishing:
3/4 cup Funfetti Crumbs
2 tablespoons rainbow sprinkles (jimmies and/or nonpareils)

Preheat oven to 300F.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Whisk in rainbow sprinkles. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form. Scatter mixture over a dry rimmed baking sheet and bake 20 minutes. It will be puffy and clumpy and soft, but will crisp as it cools. Once cool, crumble into pieces. Reserve 3/4 cup of the crumbs for finishing, and set the rest aside.

Make the popcorn. Put oil in a large heavy-bottomed pot. Add 4-5 popcorn kernels. Heat over medium heat until kernels begin to pop. Add remaining kernels and cover with lid, leaving it a little bit ajar. Jostle constantly while popcorn pops, until pops are 2-3 seconds apart. Do not burn.

Remove pot from heat and pour popcorn into a bowl. Measure popcorn to ensure there are about 6 cups. Discard unpopped kernels. Place popcorn in a medium-large mixing bowl.

Line a rimmed baking sheet with parchment. Set aside.

Make the coating. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips and oil in the bowl. Turn simmering water to low. Place the filled bowl over the water. Use a dry whisk or fork to stir constantly until the mixture is melted and smooth. Remove from heat.

Pour coating over popcorn and toss with a silicone spatula or wooden spoon. Add Funfetti crumbs (not the reserved ones) and toss. Spoon/pour/spread mixture on parchment-lined baking sheet. Scatter with reserved Funfetti crumbs and rainbow sprinkles.

To expedite hardening the coating, put the pan in the refrigerator for 15 minutes. Break popcorn into pieces and serve.

Leftovers will keep in an airtight container at room temperature for 3-4 days.
Super Sprinkle PopcornSuper Sprinkle PopcornSuper Sprinkle Popcorn

Double Funfetti Crumb Cake

Double Funfetti Crumb CakeI’ll admit that my heart sank to my ankles when I was asked to make “something like” the Milk Bar Birthday Cake for a first birthday party a few weeks ago.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeIt’s not that I have anything against Christina Tosi or Milk Bar—I think she’s incredible and I have been known to enjoy a Cereal Milk Latte—but I have very little interest in making someone else’s recipes, especially when they involve things the average American homebaker doesn’t keep around, like acetate strips and large cake rings. Also, Tosi’s layer cake recipes are notoriously intricate; at their most basic, they involve a cake, a soak, buttercream, and a crumb. That’s a lot, even for someone who enjoys stupidly complicated baking projects 🙋🏻‍♀️ Double Funfetti Crumb CakeLong story short, I got it together, spent a lot of time looking at my copy of the Momofuku Milk Bar cookbook, and then did what I wanted. Since I am unlikely to ever post that full recipe, I’ll go ahead and tell you what I did: I used my Funfetti Cake recipe as-is, trimmed the sides by hand, brushed on sweetened condensed milk for the soak, and layered it all with a cream cheese-spiked vanilla buttercream and a simplified version of the Milk Bar Birthday Cake Crumb. And it was effing delicious. Double Funfetti Crumb CakeI have little intention of making it again because who has that kind of time??? But I will make time for one element: the Funfetti crumb. It’s got all the buttery crunch you’d expect in a shortbread or crispy sugar cookie, but it’s as simple as making the crumb topping for a coffee cake. And it’s colorful and happy and just the tiniest bit salty. And, well, connect the (rainbow sprinkle) dots.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb Cake is exactly what it sounds like: tender sour cream Funfetti cake with a layer of Funfetti crumb baked on top. It’s the buttery, rainbow-speckled, no-cinnamon-allowed everyday coffee cake you didn’t know you wanted.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeThe cake is rich and dense, the crumb provides just the right amount of crisp-crunch, and the rainbow sprinkles (jimmies, not nonpareils!) make it as cute as can be! It would be great for a celebratory breakfast or any coffee cake occasion, but I can also see it being a perfect birthday cake for someone who doesn’t like frosting.Double Funfetti Crumb CakeWhat? We all know that person. We may not totally understand their tastes but we respect them, and now we can make extra-fun cake for them to show them how much we love them.Double Funfetti Crumb CakeDouble Funfetti Crumb Cake…this took a weird turn. Happy Friday, dear readers! Make yourself a cake this weekend!Double Funfetti Crumb Cake

Double Funfetti Crumb Cake
makes one 9-inch round cake, about 10 servings

Funfetti Crumb Topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
6 tablespoons unsalted butter, melted and cooled slightly

Cake Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream, room temperature
2 teaspoons pure vanilla extract
2/3 cup whole milk, room temperature
1/3 cup rainbow sprinkles (jimmies, not nonpareils)

Preheat oven to 350F. Grease a springform pan. Set aside.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Whisk in rainbow sprinkles. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg, sour cream and vanilla; mixture may be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk. Use a silicone spatula (or wooden spoon) to fold in rainbow sprinkles.

Transfer the batter into the prepared pan and spread it evenly. Use your fingers to evenly distribute crumb over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 65-75 minut e, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before releasing the springform. Cake may be served warm or room temperature. If you’d like, let the cake cool completely, invert it and remove the parchment before placing on a serving platter. Sift confectioner’s sugar over the top. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.
Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb Cake

Funfetti Cookies

Funfetti CookiesIt’s no secret that I love sprinkles. Like big pink puffy heart ❤ ❤ ❤ them. You’d be surprised at the amount of restraint I have to practice so that half the recipes on this site aren’t loaded with rainbow-colored spots.Funfetti CookiesI know it’s silly, but I don’t care. You can tell me all you want that rainbow sprinkles have no real flavor and are mostly just food coloring and other ingredients that I wouldn’t normally give a second glance, but I simply. don’t. care.Funfetti CookiesSprinkles make me happy. Don’t rain on my Funfetti parade.Funfetti CookiesI mean, how could anyone be anything but beaming while eating a soft, chewy sugar cookie bursting with color and studded with white chocolate chips? This batch is long gone, but just looking at the photos makes me smile 🙂 Funfetti CookiesYou know what else makes me smile? Miniature schnauzers (also all dogs ever), lemon cake, the pink heart sunglasses sticker in Instagram stories…and how easy these Funfetti Cookies are to make.

Sorry about that tangent. Won’t happen again. Today.Funfetti CookiesThis recipe starts with a buttery drop sugar cookie dough that you probably have all the ingredients for right now! #score Funfetti CookiesFunfetti CookiesYou could, of course, skip the accoutrements and bake up a batch of really delicious plain sugar cookies, but I promise the sprinkles and white chocolate chips are worth the extra trip to the grocery store. They take an already great recipe and turn it up to 11.Funfetti CookiesI don’t know about you, but I simply don’t have time or spare calories for cookies that aren’t an 11.Funfetti Cookies

Funfetti Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract or almond extract (optional)
1/2 cup rainbow sprinkles (jimmies,* not nonpareils)
1 1/4 cup white chocolate chips

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated sugar. Mix in eggs one at a time, followed by vanilla and optional imitation butter or almond extract, if using. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in sprinkles, followed by white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

I used jimmies for the sprinkles in this recipe. Nonpareils may not be substituted. For information on the differences between the two, see this post. Funfetti CookiesFunfetti CookiesFunfetti Cookies

Funfetti Cake Doughnuts

Funfetti Cake DoughnutsThe idea for these Funfetti Cake Doughnuts popped into my head while my parents were in town last week and I was so enthralled by it that I reorganized my baking schedule so I could make them as. soon. as. possible.Funfetti Cake DoughnutsYou’re welcome.Funfetti Cake DoughnutsI mean, are these the happiest doughnuts you’ve ever seen or what?!Funfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsIf you love sprinkles like I do, these doughnuts are for you. They’re loaded with rainbow sprinkles inside and out and full of rich vanilla flavor. And that’s to say nothing of their perfectly crispy edges and fluffy interiors.Funfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsFunfetti Cake DoughnutsThese doughnuts aren’t just pretty, y’all—they are ridiculously delicious. Like maybe the best cake doughnuts I’ve ever had. I made these twice this week (one batch for testing, one for pictures), and I just can’t get enough. Not only that, but formulating this recipe allowed me to streamline my previous cake doughnuts into a totally manageable, 90 minute, no-mixer operation. It was a total breakthrough.Funfetti Cake Doughnuts

Doughnut breakthroughs are totally a thing.Funfetti Cake DoughnutsNow that I have a go-to recipe, there’s no going back—I have about 17 new cake doughnut ideas floating around in my head right now.Funfetti Cake DoughnutsFunfetti Cake DoughnutsThat’s something to celebrate. Preferably with Funfetti Cake Doughnuts.Funfetti Cake Doughnuts

Funfetti Cake Doughnuts
makes 15 2 1/2-inch doughnuts

2 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 cup (4 oz) full-fat sour cream
3 tablespoons unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1/3 cup rainbow sprinkles (jimmies)
vegetable or canola oil, for frying

Vanilla Dip:
2 cups confectioners sugar
pinch of fine sea salt (optional)
1 teaspoon pure vanilla extract
1/2 cup (8 tablespoons) heavy cream
1 cup rainbow sprinkles (jimmies or nonpareils), for garnish

In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Set aside.

Combine sour cream and butter in a small bowl. Microwave in 30 second increments, stirring in between, until butter is totally melted. Let mixture cool a few minutes, until warm to the touch but not uncomfortably hot (if it’s too hot, it could scramble the eggs).

In a small mixing bowl, use a whisk to beat eggs. Whisk in sour cream/butter mixture, followed by vanilla and optional imitation butter extract. Use a silicone spatula or wooden spoon to fold wet ingredients into dry. Carefully fold in sprinkles. Cover with plastic wrap and let sit at room temperature for 15 minutes. Dough will be a bit soft.

Line a rimmed sheet pan with parchment.

Liberally flour a surface and rolling pin. Uncover dough and transfer it to the floured surface. Roll it out to 1/2-inch thickness. Use a doughnut cutter (or graduated cookie cutters) to cut doughnuts. Place cut doughnuts on prepared pan. Re-roll dough as needed.

Pour about 2 inches of oil into a large heavy-bottomed pot and heat to 350F. Line a rimmed sheet pan with two layers of paper towels and set a cooling rack over the top.

Once oil reaches frying temperature, slip 2-3 doughnuts into the pot. Fry 1-1.5 minutes per side, until golden and cooked through. Remove to rack. Continue frying in batches of 2-3, letting the oil return to temperature in between.

Once all doughnuts are fried and cool enough to be handled, make the vanilla dip. In a small bowl, use a fork to whisk together confectioners sugar, salt, vanilla, and heavy cream. Place sprinkles in a shallow bowl.

Working with one doughnut at a time, dip each doughnut halfway into the vanilla dip and then either dip into sprinkles or scatter them over the top. Return finished doughnuts to the rack. Let set for 20 minutes.

Serve immediately. Doughnuts are best the day they are made.

Funfetti Cake Doughnuts