Confetti Cupcakes

Wow where did those 6 weeks go? Today marks the end of the summer holidays and the boys going back to school. My eldest is going back to school and my youngest is starting school (cue the tears). However they are both excited.

To celebrate we have made these delicous confetti cupcakes. I wanted to celebrate their first days at school and for them to have a fun pudding in their lunchboxes which l hope makes them smile when they eat them later today so these cupcakes are perfect. I think when the boys bite into these and find the sprinkles this will surprise them.

This recipe is simple to follow and fun to make with children. The boys were very much hands on with making these delicious cupcakes, making the mixture, filling the cases and of course eating as they went.

The boys had a go at frosting the cupcakes themselves which had them laughing as they got so messy with the buttercream and sprinkling the confetti.

Heres to the boys first day x

Enjoy!.

Confetti Cupcakes

Prep time: 10 Minutes          Cook time: 15 minutes                           Makes: 12 Cupcakes

Ingredients

For the cupcakes

150g of Butter - room temperature and cubed

150g of Caster sugar

150g of Self raising flour

2 Eggs

1 tsp of Vanilla extract

Sprinkles for the centre

For the buttercream

300g of Icing sugar

150g of Butter - room temperature and cubed

1 tbsp of milk

1 tsp of Vanilla extract

Equipment

2 Mixing bowls

Electric whisk

Muffin tin

12 cupcake cases

Knife

Piping kit

Ice cream scoop

Cooling rack

Method

1. Preheat the oven to 160C.

2. Separate the cupcake cases in to the muffin tin ready for the cake mixture.

3. In the mixing bowl place the butter and sugar and cream together with the electric whisk until pale and fluffy.

4. Continue to whisk while adding one egg at a time and then the flour and vanilla extract. Whisk until the ingredients have just combined. TIP! Be careful to not over whisk the mixture.

5. Using the ice cream scoop, divide the mixture evenly amongst the cupcake cases.

6. Place in the oven and bake for 15 minutes. TIP! Check the cakes are ready by placing a knife in the centre of the cupcakes which should come out clean.

7. Once baked place the cupcakes on the cooling rack to cool completely before frosting.

8. Using the knife cut out a small circle of cake from the middle and fill the middle with sprinkles.

9. When the cupcakes are cooled begin to make the frosting by placing the butter into the mixing bowl and whisking to smooth out the butter. Slowly add the icing sugar and milk a little at a time to avoid a smoke volcano.

10. Continue until all the ingredients are combined and buttercream is formed.

11.  Use the piping kit - a small tip and frost the top of each cake.

12.  Add further sprinkles to the top if required to decorate.

13.  Serve when required. These cupcakes can be stored in a airtight container for up to 3 days.

14. Enjoy!