Confetti Cups Recipes

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FUNFETTI CUPCAKES



Funfetti Cupcakes image

Provided by judith

Number Of Ingredients 11

1 1/2 cups (210g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites
2 teaspoons vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) sour cream or heavy cream ((or whole milk for a total of 1 cup))
1/3 cup sprinkles ((or up to 1/2 cup), plus more for decoration)
Buttercream Frosting

Steps:

  • Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
  • In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
  • In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix - the less you mix, the lighter the cupcakes will be.
  • Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
  • Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).

CONFETTI CUPS



Confetti Cups image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h20m

Yield 12 servings

Number Of Ingredients 7

19 vanilla sandwich cookies
2 tablespoons butter, melted
1 pint vanilla ice cream, slightly softened
1/2 cup rainbow sprinkles
1/4 cup rainbow sprinkles
2 ounces white chocolate shavings
Sweetened whipped cream, for serving, optional

Steps:

  • For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
  • Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.
  • Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.
  • For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
  • Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.
  • To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.

CONFETTI SQUARES



Confetti Squares image

A twist on an old favorite, this recipe combines two kinds of sweet cereals with Rice Krispies. These squares are perfect as after-school snacks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9

Number Of Ingredients 7

9 tablespoons unsalted butter
1 teaspoon salt
12 cups (2 1/2 bags) miniature marshmallows
6 cups Rice Krispies cereal
6 cups Cap'n Crunch cereal
6 cups Froot Loops cereal
Vegetable-oil cooking spray

Steps:

  • Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.
  • Transfer the mixture to the prepared pan. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes.
  • Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.

FUNFETTI COOKIES FROM SCRATCH



Funfetti Cookies from Scratch image

There's no need to buy a boxed mix when you can make these funfetti cookies from scratch with a basic cookie recipe and some multicolored sprinkles.

Provided by nat e

Categories     Cookies

Time 20m

Yield 24

Number Of Ingredients 10

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons cornstarch
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup multicolored candy sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Cream sugar and butter together in a large bowl until fluffy. Beat in egg and vanilla and almond extracts. Fold in flour, cornstarch, baking soda, and salt until well combined. Fold in sprinkles until evenly distributed.
  • Roll dough into 1-inch balls and place on the prepared baking sheet.
  • Bake in the preheated oven for 8 to 10 minutes.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 68.1 mg, Sugar 10.8 g

CONFETTI CHICKEN



Confetti Chicken image

Makes a delicious, festive casserole to feed the whole family!

Provided by BFOSTER

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 19

1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
3 cups cubed, cooked chicken meat
½ cup fresh sliced mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt
⅛ teaspoon ground black pepper
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
1 tablespoon thinly sliced green onion
1 tablespoon chopped pimento peppers
1 ¼ cups shredded Cheddar cheese, divided

Steps:

  • In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
  • In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 23.8 g, Cholesterol 138.7 mg, Fat 20.6 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 10.6 g, Sodium 1152.6 mg, Sugar 3.3 g

CONFETTI CUPCAKES



Confetti Cupcakes image

It's the small touches to the dessert tray that make birthday celebrations the best time of year. These confetti cupcakes are downright yummy and absolutely scrumptious, all thanks to a little helping hand from Betty Crocker™ Cake Mix. Our cupcake mix box instructions will help you put together bright, colorful, and fun cupcakes that are a must if you want to add cheer to someone's day. After you've tasted them, you'll know that this confetti cupcakes recipe is not reserved for birthdays only...bring them to any celebration, any time, anywhere.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Assorted Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake cupcakes 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes and decorate with sprinkles.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 1 g

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