Confetti Cupcakes

Confetti Cupcakes are a simple cupcake made from white cake mix, confetti sprinkles and a light whipped cream frosting. 

A few weeks ago, I made a Unicorn Poke Cake for my daughters birthday with a delicious whipped cream frosting. We wanted to use the same frosting for another celebration so these Confetti Cupcakes were born. These are perfect for a celebration of any kind with the simple cake base, light and airy frosting and just a pinch of color with the fun sprinkles. 

Confetti Cupcakes

Confetti Cupcakes begin with a fluffy white cake that is a real crowd pleaser with the simplicity and subtle taste. A whipped cream frosting is added on top. This frosting is light and not overly sweet like most buttercream frosting. 

Whipped Cream Frosting

It is important to make the frosting stable since it is piped on top of cupcakes today. The frosting needs to hold its shape but still have that nice airy texture. Start with placing the beaters and mixing into freezer. This helps keep the whipped cream at the perfect temperature to create the frosting by bringing it that medium peak. Next, Make sure the gelatin has completely dissolved in hot water before adding to the frosting. The gelatin is what helps stabilize the frosting to hold its shape after decoration. 

The Peak

What is a soft, medium and stiff peak? Whipping a soft, medium or stiff peak is a term used when beating egg whites or heavy whipping cream.  Bringing the egg whites to a soft peak before adding to the cake mix will result in a fluffier cupcake. To make a whipped cream, the heavy whipping cream must be beat to at least a soft peak but to hold its form for a whipped cream, a stiff peak is needed. 

• Soft: When the beaters are pulled up, the peak will flop over. This is where you want your egg whites. 
• Medium: When the beaters are pulled up, the peak will have a nice curl. 
• Stiff: When the beaters are pulled up, the peak will be straight and hold shape. This is ideal for the frosting.