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Funfetti Hi-Hat Cupcakes


Here at BFFF, we’re true believers that everything is better with sprinkles on top. These amazing Funfetti Hi-Hat Cupcakes by Beth Branch of bethcakes are certainly no exception. Whether you whip them up for a small get-together with your best girlfriends or bring them to work as a surprise Monday treat (because, hey, everyone can use a small pick-me-up every now and then), they’re sure to be a hit. Here’s what Beth has to say:

“If these cupcakes don’t scream “party,” then I don’t know what does! Once you make hi-hat cupcakes, you’ll fall in love with them. The chocolate coating crunches ever-so-slightly when you bite into it, and then it’s full of fluffy, light-as-air whipped cream inside. These cupcakes start with a homemade Funfetti base, and then they’re topped with a little mountain of Cool Whip. After the cupcakes are frozen, the tops are dipped into Pastel Colorburst Candy Melts. These candy melts reminded me of Funfetti immediately when I saw them, so I thought they’d be a fun alternative to the more common chocolate coating. More sprinkles are added around the edges, and then you’ve got cute cupcakes that are ready to party!”



Recipe: Makes 12 Cupcakes

— 1 1/2 cup flour

— 1/2 tsp baking powder

— 3/4 cup sugar

— 1/2 cup oil

— 1 tsp vanilla extract

— 2 large egg whites

— 3/4 cup whole milk

— 1/2 cup rainbow jimmies

— 16 oz container of Cool Whip

— 10 oz bag of Colorburst Pastel Candy Melts

— 1/4 cup oil

— 1/2 rainbow jimmie sprinkles


1. Line a cupcake pan with paper liners and preheat the oven to 150 degrees.

2. Combine flour and baking powder in a bowl.

3. In another bowl, stir together sugar, oil, and vanilla extract. Add egg whites and mix well.

4. Add flour mixture alternately with milk, mixing well between each addition. Stir in rainbow jimmies.

5. Spoon cake batter into the prepared cupcake pan and bake for 15-17 minutes, or until slightly brown on top.

6. Remove cupcakes from the oven and let them cool completely before frosting.

7. Transfer Cool Whip to a piping bag with a #12 (or similar-sized) tip. Pipe a circle of Cool Whip around the top of the cupcake and use a knife to fill in the circle with more Cool Whip. Repeat this process by piping slightly smaller circles as you move upward.

8. Once you’ve piped Cool Whip on each cupcake, place the cupcakes in the freezer for at least two hours, or overnight.

9. In a microwave safe container, add the Candy Melts and the oil. Microwave on high for 30 seconds, stir, and repeat until melted. Let the candy coating cool for about 5 minutes.

10. Working one at a time, remove a cupcake from the freezer and dip it into the candy coating until all the Cool Whip is submerged. Lift the cupcake out of the coating, gently shake it so the excess coating will drip off. Immediately sprinkle rainbow jimmies around the edges of the cupcake and place the cupcake in the refrigerator.

Store cupcakes covered in the refrigerator.


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