Hurray the long weekend is here and I’m sure you have great plans for celebrating Holi!
Holi is the festival of colours that is celebrated to welcome spring. I thoroughly enjoyed this festival as a kid playing with water balloons and colors and I’m sure you did too.
Some year’s back I had read about this fantastic initiative started to celebrate ‘eco-friendly’ or ‘dry holi’. There are different ways to do this by using natural homemade colours, avoiding the use of water balloons/plastic bags, etc. All this is done to safeguard the environment and also to save water.
I totally support this cause and so I thought of one more way to celebrate Holi in a ‘eco-friendly’ way through these Funfetti Cupcakes.
‘Funfetti’ is nothing but rainbow colored sprinkles. Initially I wanted to make ‘Rainbow Cupcakes’ but since I’m not a fan of eating too much food coloring, I thought of making these cupcakes instead.
I have made vanilla cupcakes before but they were with egg. So I searched for an eggless version and came across this recipe which was perfect. The addition of funfetti sprinkles was inspired by some recipe that I have come across earlier. And what I ended up with was these soft vanilla cupcakes loaded with colourful sprinkles and topped with chocolate ganache. They sound delicious and I guarantee you that they are!!
Funfetti cupcakes are usually topped with vanilla buttercream frosting but I prefer chocolate ganache. You can totally have these with any of your favourite topping.
They are super easy to make and are a quick fix dessert. You can make them for birthdays, anniversaries or for any kind of celebration and they’ll be a hit. They are definitely a crowd pleaser.
I think you should totally go and make these cupcakes for Holi as they will add all the color you need to your Holi celebrations. You will also feel good about protecting the environment. 🙂
Funfetti Cupcakes with Chocolate Ganache (Eggless)
Eggless vanilla cupcakes loaded with colourful sprinkles and topped with delicious chocolate ganache
- 3/4 cup plain flour
- 1 tablespoon cornstarch / cornflour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons caster sugar/granulated sugar
- 2 tablespoons +2 teaspoons vegetable oil
- 1/2 cup buttermilk or use 1/2 cup milk mixed with 1/2 tablespoon of white vinegar
- 1 teaspoon vanilla essence / extract
- 1 teaspoon colourful sprinkles
- 90 ml cream
- 100 gms dark cooking chocolate
- 1 teaspoon powdered sugar (sifted)
To make the Cupcakes
Preheat the oven to 180°C for 10 minutes and line a muffin tin with cupcake papers.
In a bowl, mix together the flour, baking soda, baking powder, corn starch/flour and salt.
In a separate bowl, mix together oil and sugar. Stir in the buttermilk (or soured milk) and vanilla essence and combine well.
Now slowly add the dry to the wet mixture and fold together till combined.
Add in the colorful sprinkles and gently mix till it forms a smooth batter of dropping consistency.
Now using two tablespoons or an ice cream scoop fill each of the cupcake liners with the batter and bake at 180°C for around 10 minutes or until done.
To know if it done, insert a toothpick in the center and if it comes out clean, that means it is done. You can also just touch the top of the cupcake and if it springs back then that means it’s done.
Remove from the oven and allow it to cool completely.
Pipe some chocolate ganache onto it and decorate with colorful sprinkles. Enjoy!!
To make the Chocolate Ganache
Cut the chocolate into small pieces and place it in a mixing bowl.
2. Heat the cream in a saucepan and once bubbles start forming immediately turn off the heat. Do not allow it to boil.
3. Add the dark chocolate into the pan and leave it to rest for around 2 minutes. Do not stir it and allow the chocolate to gradually melt with the heat.
4. Now using a whisk or a spatula slowly stir the chocolate into the cream until it combines. Add the powdered sugar and stir well. It will become slightly thick but of a pourable consistency.
5. Allow it to cool and it is ready to be used or you can leave it in the fridge overnight to thicken up further.
6. You can reduce the amount of chocolate for a thinner ganache or add more for a thicker ganache like that of a spread.
- I have used dark chocolate but you can use milk chocolate if you like.
- If using milk chocolate then no need to add sugar.
Storing Instructions/Shelf life:
- Store these cupcakes in an airtight container (preferably in the fridge) so that they remain nice and moist or else they will turn dry.
- The shelf life of these cupcakes is around 3 to 4 days if they are refrigerated.
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