The Vanilla Confetti is my most popular cupcake, and lately I have been getting lots of requests on what I use to make it so moist and fluffy. So I though what better way to give you all the recipe, so you can have a go at recreating these cupcakes yourself. 


175g all purpose flour
175g softened butter
175g caster sugar
2 eggs
2tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

1/2 pint thick vanilla custard (Pre-made or homemade)

500g salted butter
500g icing sugar (sifted)
1 tsp vanilla extract
1-2 tsp water
200g white fondant 

chocolate filled wafer rolls
coloured chocolate beans

Let's get baking:

1) Cream butter and sugar in a electric stand mixer until light and fluffy and pale in colour

2) Beat eggs and vanilla in a cup and leave aside

3) Sift flour, baking powder and salt in bowl and slowly add to the butter mix

4) Once combined add egg/vanilla to batter and mix until just combined

5) Spoon into cupcake cases (1/3 to the top) and bake in oven for aprox 10-12 minutes or until a toothpick comes out clean.

6) Once baked and cooled, use a apple corer and take the middle out of the cupcakes

7) fill the cupcakes with the cold vanilla custard 

8) For the buttercream, cream the butter in a electric mixer until light and fluffy and pale in colour, and add the icing sugar a little at a time to prevent a icing sugar cloud of mess

9) once all the icing sugar is incorporated all the vanilla extract, and if needed the 1-2 tsp of water (only add if the buttercream is a very thick consistency and need to be thinned out)

10) Once smooth break up the fondant and on high speed fully incorporate into the buttercream

11) Transfer to a piping bag and pipe starting from the middle and working outwards pipe to a peak

12) Decorate with wafer rolls and chocolate beans and enjoy with your friends and family. 

Have fun baking and don't forget to let me know how you got on if you baked these vanilla confetti cupcakes!

Thank you, 
Rachel Ward

Leave a Reply.

    Rachel's Cake Company

    Rachel Ward 
    My recipes, baking tips, and anything else of baking interest. 


    November 2013