I recently joined a baking group called What’s Baking?, which is made up of a bunch of food bloggers who love to bake. Each month a different food blogger chooses a theme and the other bloggers can interpret the theme any way they want and bake something delicious while keeping the theme in mind. I am super excited to be joining this group! What a fun excuse to bake new and exciting recipes and share them with my readers and other food bloggers!
This month, the theme was: Bake Something for Mother’s Day. Since my mom and I live hours apart I couldn’t bake her something on Mother’s Day. However, she came to visit last weekend so I decided to bake something for her then! I asked her what she was craving, gave her a few different options, and she picked these lovely funfetti cupcakes! Great choice mom!
I love funfetti cupcakes but I’ve never made them at home. It’s a super simple and delicious cupcake – moist and fluffy vanilla base with sprinkles hidden inside, covered with buttercream frosting, and topped with even more sprinkles. Yum. This cake recipe is a bit different, usual cupcakes start by creaming the butter and sugar, adding the eggs, and then alternating the dry and wet ingredients. However, with this cake recipe you add the dry ingredients with the sugar, then add the butter until the mixture becomes coarse and sandy, and finally add the eggs/liquids. It’s a fairly different technique but the cupcakes came out light and fluffy so I’m not complaining! Just a tip – only fill the wells of the cupcake pan 1/2 way. I filled mine about 2/3 full and they were overflowing when I took them out of the oven. They were still delicious, though!
Yield: 12 cupcakes
1/2 cup milk
3 large egg whites
1 1/2 teaspoons vanilla extract or vanilla paste
1/4 teaspoon almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, at room temperature
3 tablespoons rainbow sprinkles
Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
Whisk the milk, egg whites, vanilla and almond extracts together in a measuring cup.
Add the flour, sugar, baking powder and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed briefly to combine. Cut the butter into 6 pieces and add them to the mixer bowl. Mix on low speed until the mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Use a rubber spatula to gently fold in the sprinkles.
Divide the batter evenly among the wells of the prepared pan – I wouldn’t fill them more than 1/2 – 2/3 full, the cupcakes rise quite a bit in the oven. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the cupcakes from the pan and allow them to cool completely before frosting.
Vanilla Buttercream Frosting
Yield: enough frosting for 12 cupcakes
1/2 stick unsalted butter, softened
2.5 – 3 cups confectioners’ sugar (10+ oz)
Pinch of salt
1 Tablespoon vanilla extract
1/4 cup heavy cream
In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add some heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 3 cups (or so) of confectioners’ sugar and 1/4 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)
Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.
Decorate cooled cupcakes as desired.
Source: Melissa Bakes Original