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Confetti Cupcakes

Recipe author:
Serves: 12 people


Cupcake Ingredients
1 1/2 cups spelt flour
1/2 teaspoon baking powder
Healthy pinch of Murray River Salt Pink Salt Flakes
60g unsalted butter, at room temperature
1 cup white or caster sugar
1/4 cup coconut oil
1 egg, at room temperature
2 teaspoons vanilla extract
2/3 cup buttermilk, at room temperature
⅓ cup confetti or funfetti sprinkles of your choice

Buttercream Ingredients
1 cup unsalted butter, slightly softened, not at room temperature
2 teaspoons vanilla extract
450g icing sugar
2 tablespoons milk, dairy free is ok


1. Preheat an oven to 180 degrees bake. Line a 12 hole muffin or cupcake tray with patty pan liners.

2. In a medium sized bowl, whisk the spelt flour, baking powder and salt.

3. In another bowl, a large sized bowl, use an electric beater on a medium setting to beat the butter, coconut oil and white sugar together until pale and creamy.

4. Add the egg and vanilla extract to the bowl and beat on a medium setting until combined.

5. Now, alternating between the dry and the wet ingredients, use the electric beater on a low setting to beat in ⅓ of the dry mix. Then beat in ½ of the butter milk. Repeat with the ⅓ of the dry mix, then the remainder of the buttermilk, finishing off at the end with the leftover ⅓ of the dry mixture. Now put the electric beaters on full speed and beat quickly for 20 seconds.

6. Carefully fold through the confetti sprinkles being careful not to overmix. The more you mix them in the more their colour will bleed into the batter. You only need to fold them through 3 times.

7. Spoon the batter into each cupcake liner, you will need approximately 3 tablespoons of batter per liner. Continue until all of the liners are full and the batter is even across th2 12 of them.

8. Place in the oven to bake for 20 minutes or until a skewer is removed clean.

9. Allow the cupcakes to cool in their tray for 15 minutes before transferring them to a wire rack to cool completely.

To make the buttercream icing,

1. Simply beat the butter and vanilla extract in a medium sized bowl until pale and creamy. Add 1 cup of the icing sugar at a time, mixing only on a low speed to incorporate. Continue these steps until all of the icing sugar has been combined.

2. Put the beaters on full speed for 30 seconds.

3. Spoon the icing into a piping bag and ice the cupcakes till your hearts are content.

4. Sprinkle with extra confetti for good luck!

5. Store in the fridge in an airtight container for up to 3 days. Allow the cupcake to rest at room temperature before enjoying, unless you like more of a cookie batter dough consistency.