Funfetti Button Cupcakes

I love all things vintage and kitschy cool. At my husband and my wedding last year (it'll be one year on August 13th!) we had hanging mason jars on the aisle ways that held buttons and homegrown flowers. It was my aunt's idea, who did the arrangements. My other aunt grew the majority of the flowers in her backyard and drove them down from Napa, CA to Orange County, CA in an ice chest! It was amazing.

These cupcakes pay homage to those buttons (pictured below). They are also dedicated to Liam "Yellowbirddd" McCormick, Ali's (aka Mr. Pixie Crust) best man, who probably appreciated this wedding detail the most! :)

Wedding photography by Marc Olivier.





The circular buttons were made by cutting circles out of colored fondant and punching holes with a toothpick. The flower buttons were made with Mercken's candy wafers and a button chocolate mold from Bake-it-Pretty.

For the Funfetti Cupcakes (makes 36 mini cupcakes or 12 regular cupcakes)
Ingredients
3/4 cups AP Flour
3/4 cups cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
Scant cup granulated sugar
2 eggs
1/2 cup sour cream
2 tbsp whole milk
1/2 cup rainbow sprinkles

Sift all of the dry ingredients together. Set aside. Cream sugar and butter together until light and fluffy. Add in eggs, one at a time. Add 2/3 flour mixture to wet ingredients and mix just until almost combined. Add in the milk and sour cream. Add in the remaining flour mixture and mix until combined. Stir in rainbow sprinkles.

Bake at 350 degrees for about 15-20 minutes, or until cupcakes spring back to the touch.

For the French Buttercream
-1 cup sugar
-1/3 cup water
-2 eggs
-3 sticks unsalted butter
-2 tsp vanilla extract

Place eggs in mixer and mix with whisk attachment until foamy. Meanwhile, place water and sugar in a small sauce pan over medium heat, stirring. Continue boiling until mixture reaches 240 degrees on a candy thermometer. Pour hot syrup into eggs as mixer is running. Make sure to pour slowly and aim for the center of the bowl. Continue whipping until mixture is fully cooled. Add butter a piece at a time, mixing well after each addition. Once butter is all added, switch to a paddle attachment and beat for another 2 minutes or so.