Wednesday, September 16, 2015

Funfetti Cupcakes | Vanilla Buttercream Recipe

It all started with a boxed cake mix.

WAIT! Before you close this window after reading the seemingly-banned-words ("boxed cake mix") in food/baking blogs, let me explain myself: yes, it did start with that, but it was because I saw them on sale! I rarely see cake mixes on sale - especially for more than half the price - so I took a box without even thinking of what to make.

Going back... I have been wanting to make a post about Vanilla Buttercream (or simple buttercream) for quite some time now. Since Vanilla Buttercream is very versatile, it was pretty hard to choose just one dessert to use it on. It could be used on any flavor of cakes and cupcakes - even on cookies! But I recently saw this tutorial by Zoella, and it reminded me of how much I want to make Funfetti cupcakes! Although she shared her own recipe, I already had my favorite vanilla buttercream so I didn't try her version. Sorry, Zoe. :( But I still love you <3

Recalling that I have a recently purchased boxed cake mix, I focused on the buttercream. Not having an electric mixer makes me feel lazy to make one... Let's just say my arm muscles get mad at me after whipping up just one batch of this. But I can't help it - buttercream still rules! So I end up whipping this while watching TV to distract myself from the soreness. LOL. Not having a mixer means making an extra effort to incorporate that sugar with butter. But I am a living proof that it could be done! :)

I have this thing for quick and easy - and these cupcakes are exactly that even without a boxed cake mix. Simply make a vanilla cupcake*, mix in sprinkles before baking, whip up vanilla buttercream, then add more sprinkles! But since sprinkles make anything better, I added a half cup of it into the batter even if it already had sprinkles pre-mixed in it. Or maybe I added another cup more... :>

I love how easy it is to pipe, and that it holds its shape very well. I was able to serve 80 vanilla frosted cupcakes in a party, and it all retained its shape after 5 hours!

This simple buttercream is fluffy, easy to whip (well, if you have a mixer!), and can be paired with almost anything! It can be served on any occasion as well.

And speaking of occasion ~ after I made these cupcakes, I remembered that my goddaughter's birthday was coming up. These then became the perfect celebration cupcakes/gift! Does this make me a good godparent despite my forgetfulness? I think it does. BUTTERCREAM RULES.
*As for my version of vanilla cupcakes, I'm still experimenting on getting that perfect cupcake, so please stay tuned for that! ;)

Vanilla Buttercream
Yield: Frosts around 30 cupcakes, or crumb coats an 8"-9" cake with two layers
  • 1 cup Butter (softened)
  • 7 cups Powdered Sugar
  • 1 tbsp Vanilla
  • 6 tbsp Milk (approximate)
  • pinch of salt
  1. Cream room temperature butter in a large bowl.
  2. Mix in vanilla and salt.
  3. Add in powdered sugar one cup at a time. Keep on mixing until sugar is dissolved. Add a tbsp of milk (or water) whenever mixture becomes hard to mix.
  4. Mix to desired consistency.
Recipe adapted from iambaker.

Just a warning: this is sweet. Very sweet. You could decrease the powdered sugar by a cup or two, but make sure to taste it because the butter might become dominant. Also, it might become too soft that it won't hold its shape.