One of my favorite fruit flavor combinations is strawberry banana. Don't you love the way the two fruits compliment each other? Obviously, I'm not the only one who does, otherwise we wouldn't have strawberry banana smoothies, blizzards, and all sort of other goodies.
I also love funfetti cupcakes. They are like a party on your plate. You can always count on a funfetti cupcake to lift your spirits, and they are stupid easy to make.
Do you want to know the secret? Are you sure you are ready? OK, here we go. Just add sprinkles. That's right. I said, just add sprinkles. Who would have thought it would be that easy?! And yet, it is.
So, I have to ask myself, why don't people make them more often? I mean, seriously, sprinkles come in all different colors. How fun would it be to coordinate your funfetti with your party or event? I mean, I did. Did you notice that my sprinkles are red, white and blue in honor of Labor Day? They sure are.
Shall we get to it, then?
What You Will Need:
KitchenAid Mixer with Paddle & Whisk Attachments
Cupcake Pans
Cupcake Liner Papers
Cooling Racks
Ingredients:
For Cupcakes
1 cup Unsalted Butter, room temperature
2 cups Sugar
2 teaspoons Pure Vanilla Extract
4 Large Eggs, room temperature
1 1/2 cups Soy Flour
1 cup Tapioca Starch/Flour
1 cup Potato Starch
1 Tablespoon + 1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Xanthum Gum
1 teaspoon Salt
1 1/2 cups Milk, hot
1 bottle or 1/3 cup Sprinkles
For Frosting
2 cups Unsalted Butter, room temperature
3 1/2 cups Powdered Sugar
5 teaspoons Strawberry Extract
1 teaspoon Banana Extract
5-6 drops Pink Food Coloring
Directions:
Line cupcake pans with cupcake liner papers and set aside.
Preheat oven to 350° F.
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, baking powder, baking soda, xanthum gum, and salt. Set aside.
In KitchenAid Mixer with paddle attachment, beat butter until smooth - approximately 2 minutes.
Slowly add sugar, and beat until fluffy - approximately 4 minutes.
Add vanilla.
Add eggs one at a time, beating for one minute after each addition.
Add dry ingredients 1/4 at a time, and mix well.
Slowly add milk, and mix well. (This can be quite messy, so be careful. Just be patient, and go slow. It will come together.)
And sprinkles, and mix.
Scoop batter into prepared cupcake pans. (Fill approximately 3/4 full.)
Bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 5 minutes, then transfer to cooling racks to cool completely.
Place butter for frosting in KitchenAid Mixer with Whisk Attachment.
Slowly add powdered sugar until combined.
Add extract.
Add food coloring, and mix until well combined and fluffy.
Transfer frosting to a gallon size ziploc bag, and snip one corner.
Frost cupcakes. If you don't go overboard with the frosting, you should be able to frost all 36 cupcakes. I tend to go overboard, so learn from my mistakes. ;)
Refrigerate cupcakes for approximately an hour to set frosting. Now share them with your family, friends, neighbors, guests, or whomever you choose.
Summer is coming to an end, and it makes me incredibly sad. As you know, it is my FAVORITE season of the year. If you feel the same way, remember this quote in the dead of winter, when you are longing for the long, hot days of summer.
"In the midst of winter, I found there was, within me, an invincible summer." ~Albert Camus
Sheryl
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