Sous Vide Funfetti Cupcakes

Anyone who grew up in the '90s knows that Pillsbury's Funfetti Cake -- with a tender, sweet crumb and bursts of rainbow sprinkles -- was the ultimate birthday cake. Here, we've given it a modern re-vamp in the Anova Precision Cooker. Cooked in small canning jars, the ultra-moist miniature cakes get a thick swirl of vanilla icing and a final flourish of sprinkles. Make them for your next party!

Note: Unlike most sous vide recipes, I make these cupcakes using small, half-pint canning jars to form petite cakes. Cooking the cake batter in a bag would make a bag-shaped cake instead of round cupcakes!

Author

Kate Itrich-Williams

Prep Time: 00:45

Recipe Time: 03:00

Temperature : 195F / 90.6C

Ingredients

• 12 ounces (3 sticks) unsalted butter, at room temperature
• 3/4 cup (150 grams) granulated sugar
• 2 large egg whites
• 3 tablespoons (15 ml) vegetable oil
• 1 tablespoon plus 1/2 teaspoon (17 ml total) vanilla extract
• 1 1/4 cup (150 grams) unbleached cake flour
• 1 teaspoon (5 grams) baking powder
• Salt
• 1/2 cup plus 1 tablespoon (133 ml total) whole milk
• 2 (1.75-ounce) jars rainbow sprinkles (about 2/3 cup)
• 2 cups (250 grams) confectioner's sugar

Directions

1. Set the Anova Sous Vide Precision Cooker to 195ºF (90.6ºC). Generously grease 6 half-pint canning jars with non-stick oil spray or butter.
2. Combine 1 stick butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 3 to 5 minutes.
3. Beat in the egg whites one at a time until combined. Beat in vegetable oil and 1 tablespoon vanilla until smooth.
4. In a medium bowl, whisk together flour, baking powder, and a generous 1/4 teaspoon salt.
5. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the 1/2 cup milk. End with the flour mixture and mix until just combined.
6. Add 1 jar (1/3 cup) sprinkles and mix until just combined.
7. Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles.
8. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let the cakes cool to room temperature.
2. Meanwhile, prepare the frosting: Combine remaining 2 sticks butter and confectioner's sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 3 to 5 minutes.
3. Add remaining tablespoon milk, remaining 1/2 teaspoon vanilla, and a pinch of salt. Continue to beat on high speed until mixture is very light in color and fluffy, 3 to 5 more minutes. Reduce speed to medium-low and add 2 tablespoons sprinkles. Mix to combine.
4. When the cakes are cool, run a knife around the sides of the jars and carefully un-mold cakes. Using a very sharp knife, slice each cake in half horizontally to form cupcakes. Transfer to a serving platter and pipe frosting on top of each cupcake. Top with remaining sprinkles. Serve.