Wednesday, May 20, 2009

Funfetti Cupcakes

My best friend's birthday was the same day as my Dad's so I decided that while I was in the kitchen making the Reese's Cup Chocolate Peanut Butter Cake for my dad I would bake up some cupcakes for my friend. I wanted to make these funfetti cupcakes because I had made them before and really loved the flavor of them plus they are very festive for a birthday celebration.

This is one of the easiest and best tasting cake recipes I have ever made. Minimal ingredients and a few seconds of mixing and you have gorgeous cupcakes that are both beautiful and delicious. I used a basic buttercream frosting recipe and my favorite new icing tip. :)

Happy Birthday Stacy, I hope you enjoyed our fun day of bowling and your cupcakes.

I have to give props to my King Arthur Flour cupcake liners. They are really thick (greaseproof)and durable and absolutely adorable! I might have to order more just so I never run out.

Funfetti Cake
As seen on:
Annie's Eats

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

1. Preheat the oven to 350 degrees F. Grease and flour the sides of two 5-inch round cake pans, and line the bottom of the pans with parchment paper.
2. In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.
3. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean (about 30-40 minutes?) I baked my cupcakes for 20 minutes and they were perfect. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Frost cooled cakes as desired.


Laura said...

Homeade funfetti? I'm so there!

Shauna said...

Those are so cute! I think the colorful cupcake papers definitely added to the effect. My hubby would love these b/c deep down inside he is a 5 year old who loves sprinkles. :op

Cassi said...

You food and your pictures are starting to look more professional.

Good job AMMO!

BTW I heard the career center now has cooking classes, did you know that? I know someone who takes them.

Jessica said...

Looks awesome! So cute. And I love the paper liners. I HAVE to get some of those!

notyet100 said...

thy look so yum,.:-)

Ellie said...

So cute and festive!!!

What's Cookin Chicago said...

Looks wonderful and so colorful!

That Girl said...

the combination of the liners with the color cupcakes is the best part!

How To Eat A Cupcake said...

Loving those cupcake liners! <33

Steph said...

Very nice!!! And with that icing... they look yummy!!!

gluten free pammy said...

just found your blog!! nice job

Anonymous said...

They look great! Glad you enjoyed the recipe. I LOVE the cupcake liners and I'm always looking for cute ones, so thanks for the tip!

Abby said...

These are BOUND to be so much better than the funfetti cakes of my childhood.


elizabeth said...

How in the world did I miss these on Annie's Eats blog? No worries, I've got the recipe now. Fabulous!

And I have to ask, what is your new favorite tip? Your swirls are really great.

Emily, wife of Jeremy said...

I'm sure you get this all the time but what tip and technique did you use to ice the cupcakes? THey look fabulous.

Natalie said...

do you remember how many cupcakes this made??

~Amber~ said...

I am pretty sure that this recipe makes 12 cupcakes.

Carrie said...

Thank you for sharing! I made them for a BBQ today! They are delicious!