Funfetti Cupcakes

Nothing says birthday more than funfetti anything- cakes, cupcakes, macarons, you name it... While my best selling cake & cupcakes are hands down my chocolate fudge, my second best selling flavor is funfetti, especially when it comes to birthdays. But these treats can be used as edible Christmas gifts- all you have to do is use Christmas-themed sprinkles :) 

Ingredients:
1 1/2 cup cake flour
2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup white sugar
1 cup heavy whipping cream
1 tsp vanilla
3/4 cup sprinkles of choice


Method:
1. Preheat oven to 350 degrees F.
2. Sift flour, baking powder & salt in a bowl.
3. Beat eggs and sugar until pale yellow & fluffy (won't reach stiff peaks)
4. Add heavy cream & vanilla and beat until well-incorporated.
5. Add dry ingredients in 2 batches until there are no lumps.
6. Line a cupcake tin with cupcake holders (you will get 12 to 16 cupcakes)
7. Use a standard ice cream scoop and scoop the batter into the cupcake tin (a little more than 3/4 of the way up is fine)
8. Bake for 16 to 18 mins and enjoy! (I usually do 17 mins)


Tips:
1. You can use my buttercream recipe to frost it with.
2. You can even add sprinkles to make it funfetti buttercream.
3. A cute idea for a birthday or a present is to core the centre of the cupcake & add lose sprinkles.

Brownie Cake Pops

While I no longer make these for order, I still do enjoy making as gifts or for get togethers! These petite, bite-sized pops will let you indulge without having to feel guilty (even if you eat a dozen in one sitting)

Ingredients:
1 brownie recipe (you can use any recipe you like. My brownie recipe )
Chocolate chips/candy melts
Toppings of choice (sprinkles, mini chocolate chips, chocolate flakes etc)

*You will need a sturdy piece of styrofoam, a cake pop stand or a tray lined with parchment paper to let finished pops set*

Method:
1. Separate baked brownie into even parts (I usually do 25 segments from a 9X9 pan, but you can do it as little or as big as you like- as long as the stick can support the weight)
2. Cut into even parts.
3. Roll each piece into a ball and chill in the fridge for about 15 mins.
4. Melt a little bit of chocolate, dip stick into it and stick into the formed ball. If you get any crakcs, simply press the brownie ball together to seal them.
5. Refrigerate for 15 mins.
6. Melt chocolate over double boiler (add any flavorless oil according to consistency)
7. Once the melted chocolate is cooled and brownie balls are chilled, gently dip the naked cake pops into the chocolate and gently tap off the excess (key word: GENTLY)
8. Set onto styrofoam, stand or parchment paper to set. They should harden in air conditioning but you can stick them in the fridge.
9. If adding toppings, let pops set for 5 mins before coating them as the toppings can slide off.