My husband, like most men, is a big kid. I don’t mean this in a derogatory way, in fact it’s one of the things I love about him. He loves playing on his Xbox, playing with Lego and, like any child, he adores sprinkles, especially sprinkled over the top of vanilla ice cream. Â So, the other day when he asked if I would make some cheesecake cupcakes again, I decided to surprise him by making sprinkles, or Confetti Cheesecake Cupcakes instead of the Cookies and Cream Cheesecake Cupcakes I’d made previously.
Needless to say my surprise of Confetti Cheesecake Cupcakes went over a treat. And honestly, what adult and child wouldn’t love these? What’s not to love when two dessert favourites come together in cupcake form? In fact if you count the beloved children’s birthday favourite of fairy bread, well, it’s really 3 desserts in one – fairy bread, cupcakes, and cheesecake! After all who doesn’t love fairy bread?
While the chocolate fudge sauce on top of the cheesecake frosting might be gilding the lily, I say gild away! Â But then I’m a totally hopelessly addicted chocoholic. You can of course skip the fudge sauce, which might be the safest option if you are making these for a children’s birthday party – I can just imagine fudge smeared hands leaving little fingerprints everywhere – but as far I’m concerned the fudge sauce is necessary for this totally indulgent treat.
This recipe will make 12 cupcakes, but can be doubled if needed, as can the cheesecake frosting. And as for the fudge sauce, any left overs are wonderful drizzled over a scoop of ice cream!
So tell me, was fairy bread your favourite thing at birthday parties when you were a child? What was your favourite childhood birthday dessert?
Confetti Cheesecake Cupcakes
Ingredients
- 110 g of butter softened
- 200 g of caster sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 185 g of plain flour sifted, all purpose
- 1 teaspoons ¼ of baking powder sifted
- 165 ml of milk
- 1/3 cup of sprinkles
- CHEESECAKE FROSTING:
- 1 1/4 cups whipping cream
- 1/2 cup sugar
- 125 g cream cheese slightly softened
- 1 tsp of vanilla extract
- CHOCOLATE FUDGE SAUCE:
- 125 ml cream
- cup ¼ firmly packed brown sugar
- 1 tbs honey
- 15 g butter
- 100 g 70% cocoa chocolate chopped
- DECORATION:
- 1 tbs of sprinkles
Instructions
- Preheat oven to 160 celsius (325 Fahrenheit) and line a 12 hole muffin pan with cupcake liners.
- Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy. Gradually add the eggs and beat well between each addition. Sift the flower and baking powder together and set aside. In a small jug combine the milk and vanilla extract. Switch the mixer to it's slowest speed and gradually add the flour and milk mixtures, alternating between each. Finally add the sprinkles and mix until just combined.
- Divide the mixture between the 12 cupcake liners and bake for 15 to 17 minutes, or until golden and they spring back in the middle. Leave in the pan for a couple of minutes to cool before removing the cupcakes and leaving to cool completely.
- Before making the frosting place the bowl of your electric mixer and whisk in the refrigerator and remove the cream cheese from the fridge and leave for 30 to 45 minutes. Remove the bowl and whisk from the fridge and place the cream and whisk attachment whilst gradually adding half the sugar. Whisk until soft peaks form. Switch off the mixer and cut the cream cheese into small cubes and add to the cream. Turn the mixer on again and gradually add the rest of the sugar until stiff peaks form and the cream cheese is combined. Place in the refrigerator while you make the chocolate fudge sauce.
- To make the fudge sauce combine the cream, brown sugar, honey and butter in a saucepan over a medium heat. Bring to a boil and reduce to low and simmer for 5 minutes. Remove from the heat and add the chocolate and whisk until smooth.
- Fit a piping bag with a star shaped tip and fill with the cheesecake frosting. Pipe onto the cooled cupcakes before drizzling with the chocolate fudge sauce and topping with sprinkles. Refrigerate until ready to serve.
Recipe Notes
Cupcakes can be stored in the refrigerator for 3 to 4 days.
[email protected] says
I agree no one would be able to say no to these cute and yummy cupcakes 🙂 I’m gonna have to make some soon!!!
Claire @ Claire K Creations says
They’re so pretty! I don’t know that I was adventurous enough as a kid to eat these but I’d happiy gobble one up now. I was a fairy bread girls (could still pilish off a few slices). Yum!
Sylvie @ Gourmande in the Kitchen says
As a fellow chocoholic I say yes to the extra chocolate!
Christine @ Cooking Crusade says
Such cute cupcakes!! I absolutely loved fairy bread when I was a kid.. I’m not sure if I had a favorite dessert in particular, I think I was addicted to sugar of all kinds 🙂 Haha
Amanda says
I’m a bit of a chocolate tragic, too, and couldn’t – back then, or now – go past chocolate crackles, with cornflake honey joys running a close second!
GourmetGetaways says
These are so super cute!! Just beautiful, and anything that has cheesecake as well is a winner for me.
You have also done an awesome job with al the images, mouth watering 🙂
Jessica says
Mmm, they sound fantastic! I must admit I still have a bit of a soft spot for sprinkles 🙂
Suzanne Perazzini says
I think we will keep the chocolate fudge sauce. The kiddies’ fingers are going to get messy anyway from the frosting so let’s go all the way.
Kankana says
I think men don’t grow 🙂 My husband is almost the same except the sprinkle part!
K-bobo @ Gormandize with A-dizzle & K-bobo says
These look very cute and fun Jennifer!
cquek says
I must have it! This is so lovely and looks so amazing
Kathryn says
Oh I do love sprinkles so much! And chocolate of course! These cupcakes look just perfect!
Rosa says
Cute! Those cupcakes look delicious.
Cheers,
Rosa
thelittleloaf says
What a sweet surprise for your husband! I think these look absolutely gorgeous, although when I was little, weirdly, I’d always make a beeline for the Marmite (vegemite) sandwiches at birthday parties rather than cake!
Jeannie says
What pretty looking cuppies, I too love confetti, so party like and colorful!
Choc Chip Uru says
These are so delicious 🙂
Cheers
Choc Chip Uru
Sara (Belly Rumbles) says
Totally agree on gilding the lily! Such festive and cute cupcakes.
Jennifer says
Glad I’m not alone 😀 Thanks Sara.
Maureen | Orgasmic Chef says
When I first moved to Australia I went to a children’s party and said, “wow, bread with sprinkles!”
I got “the look” and then someone quietly said, “this is fairy bread and those are 100s and 1000s here,” as if I’d made the biggest goof. I don’t think I’ve used the word sprinkles ever since. 🙂
Jennifer says
Haha yes, fairy bread is a beloved Australian classic birthday treat 🙂 100’s and 1000’s are really ball shaped sprinkles. Traditionally fairy bread uses the ball shaped 100’s and 1000’s but I think it’s just a preference thing. I prefer spinkles because they aren’t as hard.
Laura (Tutti Dolci) says
These cupcakes are so beautiful, I love the way you decorated them!
jas says
oooooo I loved fairy bread as a kid and I love the nutella with chocolate sprinkles version I used to have a friends place. I loved fairy bread so much we actually had it at my 21st, infact the first thing I did with the softed freshest gluten free bread that I made was slather it in butter and then top it with 100s and 1000s and that was only 2 years ago! Love these cupcakes, but like a cheesecake sundae kinda cupcake with the fudge sauce.
Baking Myself Happy says
They are super cute! I am a big fan of sprinkles. My favourite item at birthday parties was ALWAYS the fairy bread, total sugar overload!
Sneh | Cook Republic says
Ahhh cuteness overload!!