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Springkles. « Hot Polka Dot
Hot Polka Dot
2Apr/12

Springkles.











































































Spring is a time for new beginnings. It's when all life wipes the sleep from blurry eyes and timidly steps into the sunlight to greet the world. Windows are swung open, bicycles are dusted off, birds fly home, coats are shrugged off, flowers bloom.

It's time for spring cleaning! I decided it wasn't enough to just redecorate and reorganize my house. I want to do the same for myself. This calls for a little personal spring cleaning. So I got a hair cut, bought some shoes I desperately needed, commissioned an updated blog theme, began reading an incredible fantasy series, decided on a new hobby and started exercising again.

It's been a long winter and I've been hibernating for far too long. It's time to open some windows in my mind, let in the fresh air and grow some satisfaction.

As the seasons change so do we. What was once painted with dirty greys and murky browns is now injected with splashes of emerald, gold and sapphire, violet, cherry and rose. Like sprinkles on a daintily frosted cupcake.

Whether you have a colourful personality, a colourful garden or a colourful living room, now you can have a cupcake to match. Rainbow sprinkles through and through with double cream cheese because, like sprinkles, you can never have enough.

Definitely not on the Jillian Michaels Ripped in 30 meal plan, but Double Cream Cheese Funfetti Cupcake have my vote!






Double Cream Cheese Funfetti Cupcakes
Makes about 2 and a half dozen cupcakes.

Source: My imagination.

1 cup unsalted butter, room temperature
1 250g pkg cream cheese, room temperature
2 cup granulated sugar
3 eggs
1 vanilla bean
3 1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup oil
1/3 cup rainbow jimmies

1 250g pkg cream cheese, room temperature
1 vanilla bean
3 – 4 cup powdered sugar, sifted

Rainbow jimmies for garnish









Preheat the oven to 350 degrees and position a rack in the center. Line 2 muffin tins with baking cups and set them aside.

In a large bowl an electric mixer, cream together the butter, cream cheese and sugar until it's light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated. Split open the vanilla bean lengthwise then scrape out all the seeds and add them to the bowl.

Whisk together the flour, baking powder and salt then add it in thirds alternating between the milk and oil. Finally fold in the rainbow jimmies.

Divide the batter between the prepared muffin tins then bake them for 20 – 25 minutes until the tops are golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack and let them cool completely before frosting.

To make the frosting, start out by splitting open the vanilla bean lengthwise then scrape out all the seeds. In a large bowl with an electric mixer, beat the cream cheese and vanilla seeds until it's light and fluffy. Add the powdered sugar and mix until it's smooth and your desired consistency. Refrigerate the icing at least 30 minutes before frosting to stiffen it.

Frost each cupcake with a generous helping of the Cream Cheese Frosting using a pastry bag fitted with a large star tip. Top them off with a sprinkling of rainbow jimmies and enjoy!








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Comments (23) Trackbacks (0)
  1. Where do you get those cupcake liners? I want some that hold together like that, but can open up!

  2. How FUN are these?!! I wanna gobble a few down!

  3. These look yummy! You can never go wrong with sprinkles :-D

  4. Hi Lindsey! I saw a recipe of yours on Pinterest and it brought me to your site. You have great recipes! I loooove all the pictures you take. The recipes just look fantastic! I’ll definitely be keeping up with your blog!

  5. Mmm these look so good! I’m loving the double cream cheese! Save one for me!

  6. They look so so beautiful! So colorful and cute!

  7. Your liners are so cute! Wanna get hold of those too…

  8. I am digging the new changes that spring is brining – we are def more energized and anticipating some changes out our way too. I have been thinking of sprinkles for a while – I want a baked good that just makes me smile when I bite into it. These look totally smile enduing :)

    PS… those shoes = awesome.

  9. Hi Lindsey
    I wonder why I could never succeed making this Double Cream Cheese Funfetti Cupcakes
    How did you do it? I’ll try again for sure and this time I’ll refer to your recipe as my guide :)
    Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
    Your pics should be on the Food Porn home page, that’s for sure!

    • Hi Hillary! I think following the directions in the recipe is the best way to make the cupcakes just right. Thank very much and I’ll be sure to submit to Food Porn soon! :)

  10. Preeeeeeeeetty!!! I usually don’t use sprinkles, but I have a cupboard full of them, since they just make me feel like a kid in a candystore. Will have to make use of them asap, now that I see how cute they look on your pics! xx

  11. I love spring! Love to open the windows and freshen up the house! These sprinkle cupcakes are adorable, and so fun!

  12. These look so yummy!
    While spring might be the time cleanse and refresh, opening our minds to new things, it is also a time to find the sweet light things in life – like these gorgeous cupcakes!

  13. Now this is a great HOT POLKA DOT post, Lindsey!
    Did you hear about Eat Alberta this year? It was a fantastic event, and am sure you would love it…. I would love to meet you sometime. You may be a great person to present at it!
    :)
    Valerie

  14. Can you use vanilla extract as a substitute to vanilla bean?


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