28 November 2011

funfetti birthday cupcakes

Man alive my legs are sore. It might have something to do with the 13.1 miles I forced myself to run up and down Seattle hills with 11,000 of my closest friends yesterday. I think I need a long massage, but I would settle for a cupcake.

Plus, my birthday is coming up next month. I might have to bake something for myself so I have an excuse to eat half the batter before it makes it into the oven. Birthdays are great for excuses.

I wasn't much of a cake person until recently but I've always loved Funfetti. Who doesn't love splashes of color in their tasty white cake?! Making it from scratch is SO much better and not as hard as you think. Really, any white cake recipe would do, just make the batter and fold in some multi-colored sprinkles. This recipe is delicious. Make some birthday boy or girl really, really happy and make them these cupcakes. Tis the season.

Funfetti Cupcakes
{adapted slightly from thekitchn}
makes about 2 dozen cupcakes

4 egg whites from large eggs
1 cup milk or milk substitute, divided
1 tsp vanilla
1/2 tsp almond extract
3 cups white flour (cake flour is best if you have it)
1 1/2 cups white sugar
4 tsps baking powder
1/2 tsp salt
4 Tbsps unsalted butter, very soft
8 Tbsps non-hydrogenated shortening
1/3 cup multi-colored sprinkles

Heat the oven to 350°F. Line a cupcake pan with liners. In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

In the bowl of a stand mixer mix the flour, sugar, baking soda, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.

Spoon batter into paper liners until about 2/3 full. Bake, turning at halfway, for 15-18 minutes, until a cake tester comes out clean. Repeat baking process if necessary to finish batter. Turn out onto a cooling rack and allow to cool completely.

Frost with a vanilla buttercream, like this recipe adapted from Magnolia Bakery:

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk or milk substitute
2 teaspoons vanilla extract (clear)
1 tsp almond extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

After frosting, top with a few leftover sprinkles and serve! Happy birthday!


Ashley said...

Yes! We must all hang out when you are in town... We could cook together... I am thinking a transcontinental Christmas blog special? hahaha I MISS YOU!!! p.s. make your squash ravioli and tell the hubs to get take out :-)

betty said...

I've never tried funfetti cupcakes and yours look good! I might make them pretty soon

katie said...

Hi Betty! Thanks for stopping by. It's a good recipe I hope you try it :)

katie said...

Ashley check your email :)

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