Circus Animal Cupcakes

A whimsical circus animal cookie comes to life with this cupcake design – made with my grand babies in mind. I started with a vanilla bean cupcake, then added a mascarpone whipped cream filling. Sprinkles are everything to this cupcake, so after topping with a vanilla cream cheese buttercream, the cupcake edges were rolled in a plate of non-pariel sprinkles. The final decoration was a circus animal cookie right on top!

I typically use a box mix for my vanilla cakes (King Arthur Flour Golden Vanilla Cake Mix). It’s a real winner for vanilla taste, and moistness. However, I came across this recipe, that uses a “reverse creaming method”, and found that it is quite superior to any other scratch vanilla cake I have tried. The vanilla bean paste is amazing, as it adds concentrated vanilla flavor with the seeds from the vanilla bean

The cake recipe will make about 24 cupcakes, or 12 cupcakes and 1 – 8″ cake layer to freeze for another day!

Vanilla Bean Cupcake Recipe

You will need 1 bag of circus animal cookies, and a bottle of non-pariel sprinkles.

Ingredients:

3 c cake flour
2 c granulated sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 c unsalted butter, remove from frig for 30 min.
1 c full fat sour cream
1/2 c whole milk
1 Tbsp vegetable oil
1 Tbsp vanilla bean paste (preferred) or vanilla extract
3 large eggs

Preheat oven to 350 degrees.

Prepare cupcake pans with paper liners. For cake layer(s), spray pans with cooking spray, and line with parchment on the bottom. Set aside.

Combine flour, sugar, baking soda, baking powder, and salt in a stand mixing bowl. Blend together with a fork, or hand whisk. Set aside.

In another bowl, combine sour cream, milk, oil, vanilla, and eggs. Mix together using a whisk.

Cut the butter into small chunks, and add slowly to the flour mixture, using a paddle attachment. Mix for about 30 seconds on med. Mixture should become “crumbly”.

Pour liquid mixture into the dry mixture in 3 additions, mixing only til combined with each addition. Don’t over-mix. Scrape down the sides of the bowl after each addition.

Fill cupcake liners about 2/3 full. (make cake layers as desired).

Turn oven temp down to 325 degrees. Place pans in the oven. Bake cupcakes for about 18 – 20 min. Tops should be rounded, and lightly brown. A toothpick inserted in the center should come out clean when done. Adjust baking time for cake layers (about 40 min). Cool completely.

Mascarpone whipped cream filling recipe

Ingredients:

1 1/2 c heavy whipping cream
3/4 c powdered sugar (you can also use granulated sugar)
1 tsp vanilla extract
8 oz mascarpone cheese

Whip heavy cream and vanilla in a stand mixer, with a whisk attachment, until stiff peaks form. Add sugar 1/4 c at a time, until sugar is incorporated, and mixture is stiff. Add mascarpone cheese by the spoonful, while continuing to whip. You want all ingredients incorporated, but don’t over-mix. Refrigerate.

Prepare to fill your cupcakes, but cutting out a hole in each cupcake.

Save the “holes” you removed, to use as a cover once cream filling is added. Place whipped cream in a large piping bag, and fill each cupcake hole, just to the edges. Top with a slice of cake leftover. Don’t worry about neatness here, since the tops will be covered with frosting!

Place cupcakes in the refrigerator. Make the frosting.

Cream cheese buttercream frosting

Ingredients:

1 – 8 oz pkg cream cheese, room temp
1 stick unsalted butter, room temp
1 tsp vanilla extract
4 c powdered sugar

Beat cream cheese, butter, and vanilla til smooth, using a paddle attachment. Add powdered sugar 1 c at a time, whipping between additions, til well-incorporated.

Pour sprinkles onto a small plate. Add frosting to a large piping bag with an open star tip. (yes, you could just use a knife to spread the frosting if you prefer, or don’t have the decorating supplies:) Pipe frosting in a rose pattern on top of each cupcake. Flatten the top using a knife. Roll the edges of each cupcake in the sprinkles, to coat just the sides.