Confetti Cake with Paint Splattered Buttercream

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I needed to make cupcakes for a fundraiser and wanted to make something fun and whimsical. I decided to use my favorite white cake base and turn it into confetti cake. To keep things simple I made a white buttercream with almond extract for flavor. Then to bring the whimsy I used a pastry brush to splatter the frosting with tiny dots of color. These would be great for holidays, too, since you can create themed color palettes!

Ingredients:
Cake
1 cup whole milk, room temperature
6 egg whites, room temperature
1 teaspoon almond extract
2 1/4 cups cake flour
1 3/4 cups white sugar
4 teaspoons baking powder
1 teaspoon salt
12 tbs unsalted butter, cut into 12 pieces, room temperature
1 bottle of sprinkles (not the circular kind, but the soft-ish kind that are like a long cylinder shape)

Frosting
3 sticks unsalted butter at room temperature
1 teaspoon almond extract
4-5 cups of powdered sugar

Assorted food coloring, pastry brush

Yields about 27 cupcakes
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Directions
For the cake:
1. Preheat oven to 350. Whisk the milk, egg whites, and almond extract until totally incorporated.
2. Add the flour, sugar, baking powder, and salt into the mixer and beat on low speed until combined.
3. Add the butter one piece at a time into the flour mixture and beat on medium-low speed until it turns into moist crumbs.
4. Beat in the milk mixture on medium speed, reserving 1/2 a cup. The mixture will become light and fluffy after about a minute. Add the rest of the milk; the mixture might look slightly curdled, but that’s normal. Quickly fold in the sprinkles, taking care not to over mix.
5. Fill cupcake liners 3/4 full and bake 20-23 minutes until a toothpick barely comes out clean. The tops will still be very white. Let cool in pan for 5 minutes and remove promptly to a wire rack to cool completely.
6. Frost and do food color splattering.

For the frosting:
1. With the paddle attachment, beat the butter until smooth. Slowly add about half of the powdered sugar, then add almond extract. Beat until totally incorporated. Begin adding more powdered sugar until you reach your desired consistency and sweetness.

Decorating:
1. This gets messy so be sure to set up some newspaper around your cupcakes. Put a teaspoon of water in a measuring cup and 3-5 drops of food coloring. Gently dab your pastry brush in it. Run your finger along the pastry brush (your fingers will be stained for a little while) and flick color onto the frosting. It will splatter everywhere but that is part of the fun. Try different color combinations and have fun with it!

eggyolk

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3 Responses to Confetti Cake with Paint Splattered Buttercream

  1. I like the paint splatter technique. Can I also say that I adore that you made this using real cake, instead of calling a post that uses boxed cake mix a ‘recipe’? Huge fan!

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