Emma Sparro

HOT TIP – you don’t need to buy “confetti” sprinkles for making funfetti anything, Although colour pay off is better with Confetti Sprinkles. You can use normal sprinkles and coat them in flour prior to adding to your mixture to avoid colour loss whilst mixing into your batters. Although using Confetti shaped sprinkles will have brighter and larger pockets of colour due to the round disk shape of the sprinkles.

Sprinks Big Bright Confetti Sprinkles 500g

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For this recipe, I just use my basic vanilla cupcake recipe and add sprinkles. They will golden up a bit on the outside of the cupcake whilst being baked. I honestly love this recipe and it’s one of my go to recipes in the kitchen. It’s a hit in the lunchbox each and every single time.

Funfetti Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1 cup plain flour

• 1 & 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 2 large eggs

• 3/4 cup caster sugar

• 1/2 cup (60g) softened unsalted butter

• 1/2 cup milk

• 2 teaspoon vanilla extract

• 2 teaspoon vegetable oil

• 1/2 cup sprinkles (coated in plain flour)

Directions

• Preheat over to 180 C (160C fan forced) and add cupcake liners to a cupcake tray
• Excluding sprinkles, mix all the rest of the ingredients together well until no lumps remain and the batter is smooth
• Gently fold the sprinkles through the batter until mixed through well.
• Evenly fill the cupcake trays with the batter and place in the oven to cook.
• Cook for 20-22minutes, or until golden on top. You can also poke with a skewer and if the skewer comes out clean then the cupcake is cooked.
• Cool on a cooling rack and enjoy!