hey there, remember me? I guess high school's caught up to me, with lacrosse, studying for finals, and trying to get an acceptable amount of sleep there isn't too much time for cupcakes but I still take any excuse I get to get in the kitchen and try new recipes :) Of course when my brother's 17th birthday was coming up I decided to go all out and tell him the sky was the limit for flavors. I was very surprised when his number one choice was none other than everyone's childhood favorite, funfetti! I was a little hesitant because I'd never seen homemade funfetti before but after looking up a few recipes I could hardly wait to start baking! These cupcakes were extremely moist and fluffy and went perfect with just plain old fluffy buttercream (recipe coming soon). These are sure to put a smile on anyone's face, no matter how old, enjoy! :)
Adapted from: Sweet Tarte
The ingredients:
2 cups all-purpose flour (I used cake flour)
1 Tbs. baking powder
1/2 tsp. salt
1-1/4 cups buttermilk
4 egg whites
1-1/2 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
1/3 cup multi-colored sprinkles (plus more for sprinkling on top if desired)
The ingredients:
2 cups all-purpose flour (I used cake flour)
1 Tbs. baking powder
1/2 tsp. salt
1-1/4 cups buttermilk
4 egg whites
1-1/2 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
1/3 cup multi-colored sprinkles (plus more for sprinkling on top if desired)
Preheat the oven to 350. In a medium size bowl, sift together the dry ingredients (flour, baking powder, and salt). Set aside. In a separate bowl, stir together the (unbeaten) egg
whites and buttermilk and set aside as well.
In another bowl, beat the butter and sugar until light and fluffy, about three minutes. Add the vanilla extract and beat well. With the mixer running, add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Continue alternating the flour and milk, adding another 1/3 of the flour mixture, the remaining buttermilk, and then the rest of the flour. Scrape down the sides of the bowl if necessary, and then beat the batter on medium for about a minute more. With a spoon, gently fold in the sprinkles.
Line the muffin pan with cupcake liners and fill about each cup about 3/4 full with batter. Bake for 17-19 minutes or until lightly golden brown and springy to touch.
Remove from pan and allow to cool completely on wire rack before frosting. Perfect with vanilla buttercream icing (recipe coming soon) and lots of colorful sprinkles on top. Makes 24 cupcakes.
In another bowl, beat the butter and sugar until light and fluffy, about three minutes. Add the vanilla extract and beat well. With the mixer running, add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Continue alternating the flour and milk, adding another 1/3 of the flour mixture, the remaining buttermilk, and then the rest of the flour. Scrape down the sides of the bowl if necessary, and then beat the batter on medium for about a minute more. With a spoon, gently fold in the sprinkles.
Line the muffin pan with cupcake liners and fill about each cup about 3/4 full with batter. Bake for 17-19 minutes or until lightly golden brown and springy to touch.
Remove from pan and allow to cool completely on wire rack before frosting. Perfect with vanilla buttercream icing (recipe coming soon) and lots of colorful sprinkles on top. Makes 24 cupcakes.
