Vanilla Funfetti Cupcakes

Name: Vanilla Funfetti Cupcakes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Butter; 150 Grams of Caster sugar; 3 Piece of Organic Eggs; 5 ML of Vanilla essence; 90 Grams of Sour cream; 3 Tbsp of Vegetable oil; 200 Grams of Plain flour; 5 Grams of Baking powder; 3 Grams of Baking soda; 60 Grams of Rainbow sprinkles; 12 Piece of Paper muffin cup; 100 Grams of Butter; 200 Grams of Icing sugar

Soft vanilla cupcakes bursting with colorful sprinkles - light, fluffy and full of fun in every bite.

Cals 363 · Prot 5 · Carbs 45 · Fat 19

Family Friendly

30 min

Soft vanilla cupcakes bursting with colorful sprinkles - light, fluffy and full of fun in every bite.

Cals 363 · Prot 5 · Carbs 45 · Fat 19

Family Friendly

Ingredients

Cake

Butter 4*

100 Grams

Caster sugar

150 Grams

Organic Eggs 5*

3 Piece

Vanilla essence

5 ML

Sour cream 4*

90 Grams

Vegetable oil

3 Tbsp

Plain flour 10*11*

200 Grams

Baking powder

5 Grams

Baking soda

3 Grams

Rainbow sprinkles

60 Grams

Paper muffin cup

12 Piece

Icing

Butter 4*

100 Grams

Icing sugar

200 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1514 / 363
Fats (g)	18.5
of which saturated (g)	11.2
Carbohydrates (g)	45
of which sugars (g)	33.9
Fibers (g)	0.4
Proteins (g)	4.7
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cream butter and sugar

Preheat oven to 180°C no fan.
Ensure the butter is soft before you begin.
Line a muffin tray with the liners.
In a large bowl, using an electric beater, cream together the 100g butter and sugar for 3-4 min until pale in colour with a fluffy texture.

2 Add wet ingredients

Add the eggs, vanilla essence, sour cream and vegetable oil.
Mix again until well combined.

Tip! Adding vegetable oil or any neutral cooking oil helps ensure the cake ends up super moist.

3 Mix dry ingredients

Sift the flour, baking powder, baking soda and a pinch of salt straight into the wet ingredients.
Beat again until combined into a batter.
Scrape down the sides of the bowl in between mixing.
Use a spatula or wooden spoon to stir through 3/4 of the sprinkles (reserving the rest for decorating).

4 Bake

Use a medium ice-cream scoop or tablespoon to measure approximately 2 Tbsp batter evenly into each liner.
Place the tray on the middle rack of the oven and bake for 18-20 min until a skewer comes out clean.
Remove from the oven and place the cupcakes on a cooling rack to cool to room temperature.

Tip! Notice that when you start smelling the baked cupcakes in the kitchen, they are close to done.

5 Whip the buttercream

Add the remaining 100g butter to a clean, large bowl and beat on high speed for 5-7 min until pale, fluffy and double in size.
Sift the icing sugar a little at a time, mixing on low.
Once all the icing sugar is added, blend on high until light and fluffy.