Posts Tagged ‘Funfetti’
Birthday Overload Pancakes
May 4, 2013 | 
Author Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Funfetti “syrup”.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
Two years ago: Peanut Butter Cup S’mores Ice Cream
BIRTHDAY OVERLOAD PANCAKES
Makes about 1.5 dozen
Ingredients:
COOKIE DOUGH
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1-1/4 cups all-purpose flour
1/8 tsp salt
1/4 cup mini semisweet chocolate chips
PANCAKES
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1 egg
1 Tbsp sugar
1/4 creamy peanut butter
1/4 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
CAKE BATTER “SYRUP”
1/2 cup dry white cake mix
1/4 cup water
2 Tbsp sprinkles, plus more for garnish
Directions:
- To make the cookie dough, in a large bowl, beat butter and sugars with an electric mixer on medium until light and fluffy. Mix in milk and vanilla.
- Stir in flour and salt and mix on low until incorporated. Fold in chocolate chips. Set aside.
- To make pancakes, in a large bowl, sift together the flour, baking powder, and salt.
- In a medium bowl, combine the milk, egg, sugar, peanut butter, and Greek yogurt. Beat with an electric mixer on low until smooth. Add mixture to the dry ingredients, and mix until just combined.
- Heat a large griddle over medium heat. Ladle the batter onto the griddle and cook until golden brown on both sides, about 2-3 minutes per side.
- Keep pancakes warm by placing on a oven-proof tray in an oven preheated to 200 degrees.
- To make the “syrup”, whisk together the cake mix and water until smooth. Fold in sprinkles.
- To serve, layer pancakes alternating with crumbled bits of cookie dough, topped with a drizzle of cake batter “syrup”. Add extra sprinkles if desired.
Source: Cookie Dough from The Cookie Dough Lover’s Cookbook. Pancakes adapted from The Peanut Butter & Co. Cookbook. Cake Batter “Syrup” adapted slightly from Little Bitty Bakes.
Posted in Breakfast, Pancakes | 
Tags: cake mix, chocolate, Funfetti, Greek yogurt, peanut butter, sprinkles | 
15 Comments »
Funfetti Macarons & Sucré Macaron Giveaway
This month I participated in Love & Olive Oil’s April Kitchen Challenege, and April was dedicated to tackling macarons. I know in the past I have expressed my dislike for macarons, but after enjoying the meringue cookies I made and therefore debunking my dislike for meringue, figured I should give macarons another shot. And in light of this macaron extravaganza, I am giving away an 8 piece Signature Macaron Collection from Sucré to one lucky reader! (Details at the end of this post.)
Most recipes I’ve seen call for specific weight measurements, which is understandable in an effort to get more consistent results with a notoriously finicky treat. Although I do own a kitchen scale, for some reason decided to be stupid brave and go without. This is where I admit that my macarons were not perfect. They didn’t have the typical edges of a macaron cookie, and some were cracked or concave underneath. In the future since the batter was quite easy to make, I will take the extra minute and weigh everything.
That being said… Sweet glory they were delicious! What have I been doing with my life, hating macarons all this time? I’ve only had one macaron in my life from a coffee shop and was unimpressed by their dry cruchy-ness, but these babies were not dry at all and perfectly chewy. Of course, the funfetti flavor probably was a significant factor in their desirability. Regardless, I’m very glad I decided to partake in this challenge and can’t wait to see what’s up in May!
Two years ago: Mexican Mac and Cheese
FUNFETTI MACARONS
Makes approximately 3 dozen
Ingredients:
MACARONS
5 egg whites, at room temperature
1/2 cup superfine sugar
1-3/4 cups almond flour
2 cups powdered sugar
2 Tbsp rainbow sprinkles
CAKE BATTER BUTTERCREAM FILLING
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dry white or yellow cake mix
2 cups powdered sugar
1 Tbsp milk
1/2 tsp vanilla extract
Rainbow sprinkles, placed in a small shallow dish
Directions:
- On three pieces of parchment, use a pencil to draw 1.5-inch circles about 2 inches apart. Flip each sheet over and place each sheet on three baking sheets; set aside.
- Place the egg whites in your mixer’s bowl and whip on medium until frothy. Increase the speed to high and gradually pour in the superfine sugar. Continue to beat until the mixture is glossy and stiff peaks form.
- Sift together the almond flour and powdered sugar into a large mixing bowl and mix well. Using a rubber spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the rest of the meringue until completely incorporated. Fold in sprinkles.
- Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles and allow to dry at room temperature for 1 hour.
- Preheat oven to 315. Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.
- Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets. Let completely cool. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
- While the macarons cool, prepare the filling. In a large bowl, beat butter on medium speed until smooth. Turn to low and slowly add in powdered sugar and cake mix. Turn speed up to medium and beat for 1 minute until smooth. Add in milk and vanilla, continue mixing until desired consistency is reached, adding more powdered sugar or milk if necessary.
- Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons and roll the sides in sprinkles.
Source: Adapted from Diethood and Serious Eats.
a Rafflecopter giveaway
Disclosure: Giveaway provided by Sucré. I was not compensated for this post.
Posted in Cookies, Desserts, Giveaways | Tags: almond flour, Funfetti, powdered sugar, sprinkles | 83 Comments »
Cake Batter Cinnamon Rolls
When my friend Stephanie asked me to make cinnamon rolls for her Easter brunch on Sunday, it came as no surprise that I wanted to make some sort of crazy flavored cinnamon rolls. Had she asked anyone else she would’ve gotten traditional cinnamon rolls, but it’s me and any excuse to make a fun new recipe is pounced upon!
I first was torn between making raspberry or cake batter rolls, so I tweeted my dilemma only to realize how dumb of a question it was when I immediately got two votes for cake batter. Sure raspberry rolls sound delicious, but who can pass up anything involving cake batter? These cinnamon rolls not only are stuffed with cake batter flavor, but the dry mix is also in the dough itself and in the frosting! It’s cake batter mayhem.
By the way NYC ladies (particularly Tara), does this plate look familiar?
One year ago: Dark Chocolate Nonpareil Peanut Butter Cookies
CAKE BATTER CINNAMON ROLLS
Makes 24 rolls
DOUGH
1 box Funfetti cake mix, dry
2 pkg (4-1/2 tsp) active dry yeast
2-1/2 cups warm water
1 tsp salt
1 tsp vanilla extract
5 cups bread flour
FILLING
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
1 cup white cake mix
Cinnamon
Sprinkles
FROSTING
1/4 cup (1/2 stick) unsalted butter, softened
3 cups powdered sugar
1/2 cup white cake mix
1 tsp vanilla extract
6 Tbsp milk
Sprinkles
Directions:
- In the bowl of a stand mixer, measure out 2 1/2 cups warm water. Pour in the 2 packets of active dry yeast and let it activate and foam up.
- Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
- Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.
- Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape measuring about 24 X 12 inches.
- Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.
- On one of the long sides, roll up to make a long and skinny log. Slice into 24 even 1-inch rolls.
- Place in a greased 9×13 baking pan, 12 rolls per pan. (You can place them in the fridge overnight at this point on continue on.)
- Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
- Bake at 350 for 15-20 minutes.
- While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.
- Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.
Source: Adapted slightly from Chef in Training.
Posted in Bread Rolls Buns & Dough, Breakfast, Pastries | Tags: Funfetti, sprinkles, yeast | 11 Comments »
Valentine’s Funfetti 7 Layer Bars
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
Ingredients:
1 box Valentine’s Funfetti cake mix
1 egg
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
Directions:
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Posted in Brownies & Bars, Desserts, Holidays, Valentine's Day | Tags: cake mix, Funfetti, marshmallows, oreo, sprinkles, sweetened condensed milk, white chocolate | 10 Comments »
Funfettinutter Cupcakes for Two (or One Birthday Girl)
It’s my Birthday!! As in Erin’s birthday, not The Spiffy Cookie’s (that’s in November). And as usual all I can think of if what I am going to eat in order to celebrate. For lunch, we will be going out to a local bar called Bardog because they named their daily hot dog in my honor! Then later I will be enjoying a delicious margarita(s) with friends on Cafe Ole‘s patio and will probably prance around to other bars and restaurants in the Cooper/Young area.
But first (as always) I had to take care of dessert. These cupcakes have been a brainchild of mine for several weeks now. Waiting until this week to make them was pretty much torture, but they were totally worth the wait. Ever since Liz over on Little Bitty Bakes introduced the idea of a funfettinutter, I have been obsessed. First I made a pie, and now these cupcakes! They were the prefect Birthday treat combining two of my favorite things – peanut butter and Funfetti. Happy Birthday to me indeed!
I decided to use a cupcake recipe for two instead of making a huge batch. In retrospect I really wish I had extras of these but it was fun to try, and I can always upscale the frosting and filling for a full-sized recipe later on. Unfortunately my cupcakes stuck a bit to the liners. I don’t know if it was a problem with the liners themselves, or something I did wrong in preparing the cupcakes. But I also thought that the cupcakes could’ve stood being a bit sweeter. Maybe they simply had too much competition with the frosting. White chocolate peanut butter AND marshmallow fluff? Guess it shouldn’t be a surprise that the cupcakes ended up being more of a vehicle. The only thing that could’ve made that frosting better would’ve been the addition of cream cheese (why am I just thinking of that now!?).
I even used my new favorite way to frost cupcakes – a large cookie scoop! Makes frosting a snap, and once you dunk it into a bowl on sprinkles no one will ever know the difference. And how could I forget to talk up that wonderful ooze of filling when you bite into them? It’s as if you underbaked the cupcake so that there is still raw batter inside. Oh be still my heart.
I share my birthday today with Amanda (Amanda’s Cookin’)and Amy (Fearless Homemaker) so send them happy wishesas well. And in case this day wasn’t already awesome enough it’s also Star Wars day! Don’t forget to wish “May the fourth be with you” to everyone so that you look incredibly nerdy cool.
One year ago: Peanut Butter Cup S’mores Ice Cream
FUNFETTINUTTER CUPCAKES FOR TWO
Serves 2
Ingredients:
FROSTING
2 Tbsp unsalted butter, room temperature
2 Tbsp Peanut Butter & Co’s White Chocolate Wonderful peanut butter
1/8 tsp vanilla extract
1-1/2 tsp milk
1/2 cup powdered sugar
2 Tbsp marshmallow creme
CUPCAKES
1 Tbsp canola oil
1 Tbsp milk
1 egg white
1/2 tsp vanilla extract
2 Tbsp sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1 Tbsp sprinkles
FILLING
2 Tbsp dry Funfetti cake mix
1 Tbsp water
Directions:
- Preheat oven to 350 degrees, and line a cupcake pan with two liners, set aside.
- In a medium bowl, beat the butter, peanut butter, vanilla and milk on low until well blended. Slowly add the powdered sugar and beat on low until blended, then for 2 minutes at medium speed until light and fluffy. Fold in the marshmallow creme until just incorporated. Cover and place in refrigerator while you prepare the cupcakes.
- In another medium bowl, beat the oil, milk, egg white, vanilla and sugar together. Add the flour and baking powder, followed by the sprinkles – do not overmix. Pour into cupcake liners and bake for 15 minutes or until tester comes out clean. Allow to cool before frosting.
- While the cupcakes are baking, in a small bowl, combine the filling ingredients and refrigerate. Once the cupcakes have cooled, cup out a small crater in the tops of both cupcakes and fill with prepared Funfetti cake mix filling. Frost and top with sprinkles, if desired.
Source: Frosting downsized from Confessions of a Cookbook Queen, cupcakes from Chocolate and Carrots, filling from Litty Bitty Bakes.
Posted in Cupcakes, Desserts | Tags: cake mix, Funfetti, marshmall creme, peanut butter | 25 Comments »
Cake Batter Puppy Chow
The House of Mews Bake Sale continues today until 11pm CDT!
Be sure to check it out, bid on your favorites, and help feed homeless kitties.
There are plenty of baked goods to choose from you are bound to find one worth fighting for.
HelloGiggles.com has featured a post about the bake sale as well, check it out!
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This first time I saw this recipe on Pinterest I knew I had to make it eventually. But then I saw it show up on other blogs, and knew I had to make it sooner than later. Finally I made it and loved it to pieces. The only thing that could’ve possibly made me enjoy it more would be adding peanut butter. You remember my little discussion about the funfettinutter? My list of things to make utilizing that concept keeps growing.
The only trouble I had in making this was that the sprinkles did not really stick much to the mixture. Next time, I will add the sprinkles before the powdered sugar.
One year ago: Homemade Olive Garden Salad and Dressing
CAKE BATTER PUPPY CHOW
Makes 5 cups
Ingredients:
1-1/2 cups white cake mix
1/2 cup powdered sugar
10 oz. (5 squares) vanilla flavored Almond Bark
Vegetable shortening, optional (I used coconut oil)
5 cups rice Chex cereal
Sprinkles
Directions:
- Pour the cake mix and powdered sugar into a paper bag* or container with a lid, set aside.
- Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
- In a large bowl, mix together the melted chocolate and cereal until evenly coated.
- Transfer to the paper bag, fold down the top (or put the lid on the container) and shake until the cereal is evenly coated. Add sprinkles if desired.
- Pour onto a wax paper lined cookie sheet, separate any large pieces that may have stuck together, and allow to harden fully. Store in an airtight container.
*If using a paper bag, be sure there the bottom is sealed well, otherwise puffs of powder will come out.
Source: Adapted slightly from So Very Blessed.
Posted in Appetizers & Snacks, Desserts, Truffles & Bark | Tags: Funfetti, white chocolate | 12 Comments »
Funfetti-Peanut Butter Layer Pie
I am seriously living in the holidays-recently-past. I promise we will get into Easter things soon, but for now let’s discuss this pie I made for Pi(e) Day. I didn’t post this recipe on the actual day since I had more important things to talk about on March 14th, but this pie still spent lots of time in my belly that day.
After trying Little Bitty Bakes’ funfettinutter sandwich I fell in love with the combination. How did I not think of this sooner? It’s two of my favorite things all in one – funfetti cake batter and peanut butter! And I don’t plan on getting tired of it anytime soon (consider this your warning). I wanted to see what other creations I could make out of this duo and the first thing that came to mind was a layer pie, similar to the chocolate chip-peanut butter layer pie. The Funfetti flavors actually came out stronger than the peanut butter but I still loved this pie down to the very last bite. But I am curious how it would taste if I used a creamier peanut butter layer such as seen in my peanut butter pie.
What other ways do you think I should combine Funfetti and peanut butter?
One year ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
FUNFETTI-PEANUT BUTTER LAYER PIE
Serves 8
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup white sugar
1-1/2 cups all-purpose flour
1 cup white cake mix
1 tsp vanilla extract
1/8 tsp salt
1/3 cup milk
2 Tbsp sprinkles, plus more for garnish
1/2 recipe pie crust, or 1 refrigerated pie crust
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1 square vanilla candy coating (bark), melted
Directions:
- Heat oven to 350 degrees with racks placed on the bottom and middle.
- In medium bowl, beat together butter and sugar using an electric mixer until combined. Add flour, cake mix, salt, and vanilla and mix thoroughly. Add milk until incorporated. Mix in sprinkles by hand. Set aside.
- Roll out pie crust and fit into a ungreased 9″ pie pan (I actually used a tart pan). Spoon in the cake batter mixture and spread evenly (should fill the pie about halfway).
- Roll out the cookie dough into a 9 inch circle, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
- Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Allow to cool completely.
- Drizzle melted chocolate over the top, garnish with more sprinkles, and then refrigerate. Serve chilled or at room temperature.
Source: Adapted from my Chocolate Chip-Peanut Butter Layer Pie, with the Funfetti layer adapted from The Girl Who Ate Everything.
Posted in Desserts, Pies | Tags: cake mix, Funfetti, milk, peanut butter, white chocolate | 23 Comments »
Red Velvet Truffle Stuffed Funfetti Cupcakes
I know it may seem little late to post a Christmas recipe if anyone would want to make these this holiday season. But these are easier than they appear! In fact, they are the perfect last minute dessert to make if you were invited to another party without advanced notice. Using a store-bought holiday Funfetti cake mix, complete with frosting and sprinkles, the hardest part is putting the truffles in the middle!
Ok ok I have to admit, these were easier for me to tackle than I suppose they will be for you because I have had the truffles made and frozen in my freezer since I made the creme brulee red velvet cupcakes (oh yea these cupcakes were totally pre-meditated). But thankfully cake balls can also be made from a cake mix 
.
And if I couldn’t have been more prepared for these cupcakes already, I recently won a giveaway from Gina (SP Cookie Queen) which included an adorable Christmas cupcake kit. The liners and toppers you see are from that kit – thanks again Gina!
RED VELVET TRUFFLE STUFFED FUNFETTI CUPCAKES
Makes 18 cupcakes
Ingredients:
1-18.9 oz. package Pillsbury Funfetti Holiday cake mix, plus required ingredients on box
18 red velvet cake balls, non-coated and frozen
1-15.6 oz. package Pilsbury Funfetti Creamy Supreme Holiday frosting
Assorted holiday sprinkles
Directions:
- Prepare cake mix as directed on the box. Line cupcake pan with cupcake liners, and fill each 2/3-3/4 of the way with cake mix. Place one red velvet truffle in the center of each cupcake (it will sink in while cooking). Bake for 18-20 minutes, or until the cupcakes just start to turn golden. Allow to cool completely on a wire rack before frosting.
- When the cupcakes have cooled, frost as desired and top with sprinkles (I dipped mine straight into the sprinkle for full coverage). Feel free to add more decorations if you have time to kill and then enjoy!
Source: Inspired by my Funfetti Truffle Chocolate Cupcakes
HAPPY HOLIDAYS!!
Funfetti Truffle Chocolate Cupcakes
IT’S THE ONE YEAR BLOGOVERSARY OF THE SPIFFY COOKIE!
I cannot believe The Spiffy Cookie has already been a part of my life for a year. But at the same time, I cannot believe it’s ONLY been one year. How did I survive without you before, my spiffy cookie? What did I do before talking to all the food-blogging friends I have made about food and sometimes even non-food (gasp) things!?
Never did I dream that I would spend hours on Twitter. Let alone play on websites like StumbleUpon, Klout, Foodbuzz, and waste away in front of Pinterest (someone pin something new already!). I even have had one picture accepted to Tasteologie (I am pretty proud of that using just a Canon Powershot). Oh and don’t forget several Nutella recipes submitted over at bella nutella.
I remember the first day someone I didn’t know in real life commented on a recipe. Actually I remember the day even someone I do know in real life commented haha. And then there was the day when I realized that the number of hits per day were comparable to how many I used to get in an entire month. Talk about exponential growth.
Funny thing about my very first post, a year ago today, is that it did not include ANY recipe. It was more of a “ahem, I am here!” post. Day two was my first recipe post – Devil’s Food Nutella Cake. Guess that was a sign of things to come, huh?
Enough reminiscing, I need to tell you about the special treat for today! It was inspired by, until now, the best cupcake I’ve made on here – Chocolate Chip Cookie Dough Cupcakes. This one today is a chocolate cupcake and instead of a cookie dough ball in the middle, its a cake batter truffle. But it didn’t stop there with the cake batter/funfetti-ness, oh no sir, I just HAD to top it all off with cake batter cream cheese frosting! I didn’t think it got any better than cream cheese frosting. Of course that was then followed by sprinkles. Cannot celebrate a blog anniversary without sprinkles now can we!?
These cupcakes are for you, all my readers who have saved me from talking to myself and my fellow bloggers that have helped me along the way. I wish I could share them with you in real life! One day… I should warn you though, making these cupcakes sprouted several more truffle-stuffed cupcake ideas in my noggin. So I hope you stick around for another year!
FUNFETTI TRUFFLE CHOCOLATE CUPCAKES
Makes 24 cupcakes
CAKE BATTER TRUFFLES
Ingredients:
1-1/2 cups flour
1 cup yellow cake mix
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 tsp vanilla extract
1/8 tsp salt
3-4 Tbsp milk
2 Tbsp sprinkles
Directions:
- Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into 24 one inch balls and place on a parchment or wax paper lined cookie sheet. Place in the freezer for at least 30 minutes (can be frozen overnight).
CHOCOLATE CUPCAKES
Ingredients:
2-1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp vanilla extract
4 eggs
1-1/2 cups buttermilk, at room temperature
24 frozen cake batter truffles
Directions:
- Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
- Divide the batter between the prepared cupcake liners. Place one frozen truffle in the center of each cupcake. Bake until a toothpick (outside the truffle) comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
CAKE BATTER CREAM CHEESE FROSTING
Ingredients:
1/2 cup unsalted butter, softened
8 oz reduced fat cream cheese, room temperature
1 tsp vanilla extract
3 cups powdered sugar
1/2 cup white cake mix (MIX–NOT BATTER)
Green food coloring, optional
Sprinkles
Directions:
- In the bowl of a mixer, beat butter, cream cheese and vanilla on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached. Add food coloring if being used.
- Once cupcakes are cool, frost generously. Top with sprinkles.
Source: Truffles from The Girl Who Ate Everything. Cupcakes from Annie’s Eats. Frosting from Confessions of a Cookbook Queen.
Gluten-Free Cake Batter Pancakes
I’m baaack!
My trip to Columbus, OH was awesome as always. Obviously I spent time with great friends, but what else did my journey contain? For starters, cooked lots of great food (starting with these pancakes), and also took advantage of many great food places in town. We watched the PhD movie, which was highly entertaining, in the insanely fabulous new Student Union that was just beginning to be built when I left there 4 years ago (I kept waiting for a flash mob to start). Attended the OSU vs Indiana football game which of course took place in my most favorite structure in the entire country – The Horseshoe. Also watched Tangled for the first time which was a lot better than I expected. Especially since the credits started a completely sober dance party in Christina’s living room. Basically it was a perfectly wonderful long weekend.
Even though I did not anticipate cooking much while I was gone I did manage to whip up a couple things. Christina was really excited when I told her I planned to make gluten free pancakes one morning (since she cannot have gluten). And that they were going to be cake batter flavored! They turned out great, not too sweet but still tasted like funfetti – the best cake to ever be made.
GLUTEN FREE CAKE BATTER PANCAKES
Makes about 12 pancakes
Ingredients:
1-1/2 cups gluten free all purpose flour
2/3 cup gluten free yellow cake mix (such as Betty Crocker)
1/4 tsp xanthan gum
1 Tbsp sugar
3/4 tsp baking powder
Pinch of salt
2 eggs
1 tsp vanilla extract
1-2 cups milk
Assorted sprinkles
Directions:
- Combine flour, cake mix, xanthan gum, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
- Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with favorite toppings or vanilla glaze.
Source: Adapted from How Sweet It Is.
