A Double-Decker Funfetti Cupcake with Vanilla Buttercream Frosting, what could be better than that? Well, the answer is hard to answer if you're limited to cupcakes, and these cupcakes are amazing both inside and out! Fluffy on the inside and sturdy on the outside, making them perfect for stacking! The raspberry on top also adds a flair to the cupcakes that would otherwise be plain and ordinary. However, with the added touch of red it makes it that much better. For this recipe, I was able to make both a batch of jumbo cupcakes and two batches of mini cupcakes, as the recipe is made to make a ton of cupcakes! As of the toppings I added a combination of sprinkles and coloured chocolate pebbles to add a contrast to the regular sprinkles you normally see. I also greased the cupcake pans instead of using liners because first of all, there aren't many cupcake liners big enough to fit the jumbo pan, and second, you end up needing to unnecessarily using up cupcake tins. Also if you intend to put a mini cupcake on top you wouldn't want a wrapper on top of your other cupcake, as it would kind of kill the look. Before frosting, I would also recommend using a piping bag, and to wait until they have cooled completely before frosting. Also as a tip, if you run short on eggs, as this recipe requires 4 eggs, then you can use 1/4 cup of applesauce with 1tsp of baking powder, or 1/4 cup of vegetable oil. However, on my second batch that I made I used the applesauce route to give it a sweeter taste. Also if you don't have self-rising cake and pastry flour, and you have regular cake and pastry flour, there are tons of tips and tricks online on how to add baking powder and baking soda with salt proportionately online, so you don't have to make a separate trip to the grocery store. :) All in all, these cupcakes are a festive treat to everyone they meet, be prepared to feel loved from the start to finish :)
Here is the link to the recipe: http://www.browneyedbaker.com/
