In an effort not to start a war of cupcakes, let me preface this post by saying you can make this either with rainbow chips OR the ever-popular sprinkles resulting in a Funfetti batter.
Or maybe, you are one of those people who have no idea what I’m talking about when I mention the rainbow chips and Funfetti. But there is a difference. And there is a very opinionated dessert fan-base for both!
RAINBOW CHIP vs FUNFETTI
If you are a child of the 80s, chances are you grew up on Betty Crocker’s Party Rainbow Chip. But as kids do, you probably didn’t pay attention to the name because it was the only one on the market. Then Pillsbury came out with Funfetti in the 90s and with a far superior name that makes it way more memorable, most everybody referred to any type of rainbow-colored cake/cupcake as THE ‘Funfetti’.
Skeptical of the difference? It’s simple. Party Rainbow Chip cake mix and frosting have actual candy chips (colored white chocolate chips) in them that do not dissolve or melt, so your cake and frosting are full of colorful, delicious rainbow chips that add texture and more flavor than a melted sprinkle. Funfetti cake mix has sprinkles in it, which dissolve while baking, leaving behind only colorful spots that you cannot detect by texture or taste. And their Funfetti frosting is just plain frosting with a tub of sprinkles on top that you toss on yourself afterward; the sprinkles are not incorporated into the frosting itself.
SHOP MY BAKING FAVORITES
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THE SCIENCE
Regardless of what you choose to go with, this recipe is just like the real thing. But there were a few tweaks to be made to get it there!
In most recipes for cupcakes, you’re asked to whip your egg whites. With gluten-free ones, you end up with too high of a dome. But the change in mixing method means that your butter isn’t going to get properly mixed in and emulsified. Hence the oil instead of butter. The addition of sour cream and white chocolate added flavor plus, it makes these cupcakes rich and moist!
To achieve confetti throughout the cakes, you can choose your team and mix in your standard rainbow sprinkles (make sure they’re gluten-free) or some colored white chocolate bits if you’re team Rainbow Chip! As the cupcakes bake, your sprinkles will dissolve, forming colorful spots suspended in every bite.
If you add in colored white chocolate bits, they will melt but hold their shape and harden up again as the cupcakes cool. Mixing more sprinkles (or rainbow chips) into the frosting will complete your cupcakes!
And, you’ll be the coolest mom that provides gluten-free confetti cupcakes on your kid’s birthday at school this year!
Gluten Free Confetti Cupcake
Ingredients
- 4 ounces white chocolate, chopped coarsely
- 6 tablespoons vegetable oil
- 6 ½ ounces (3/4 cup plus 2/3 cup) Gluten-Free flour blend* (I recommend Cup 4 Cup)
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ ounces (1/2 cup) sugar
- 1/3 cup sour cream
- 1/4 cup rainbow sprinkles
Instructions
FOR THE CUPCAKES:
- Adjust your oven rack to the middle position and heat oven to 325 degrees. Line 12-cup muffin tin with paper liners. Microwave chocolate and oil together in a bowl at 50 percent power, stirring often, until chocolate is melted, about 2 minutes; whisk smooth and let cool slightly. In a separate bowl, whisk flour blend, baking powder, baking soda, and salt together.
- In a large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and sour cream until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth. Gently whisk in rainbow chips or sprinkles until thoroughly incorporated
- Portion batter evenly into prepared muffin tin. Bake until cupcakes are set on top and toothpick inserted into the center of cupcakes comes out clean, 19 to 22 minutes, rotating muffin tin halfway through baking.
- Let cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack and let cool completely – about 1 hour. (Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 1 day.)
FOR THE FROSTING:
- The majority of frosting is gluten-free. Choose or make your favorite frosting. Spread or pipe frosting onto cupcakes before serving.
