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Monday, February 8, 2010

Superbowl Funfetti Cupcakes

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Funfetti cake brings me back to freshman year of high school. A few of my girlfriends and I were obsessed with the boxed mix and I have vivid memories of sitting on my kitchen counter in our pajamas, shoveling cake straight from the pan into our mouths. We were so ladylike!

I haven't made funfetti cake in years, but I was incredibly curious when I saw a recipe for funfetti cake from scratch! Julia was itching to decorate some cupcakes (every ounce of creativity that was intended for me passed right by me and she possesses it!), and I gladly volunteered to make a batch of cupcakes to serve as her canvas. We brought these to a friend's house for the big game, where we all gobbled them right up. These really do taste just like funfetti and I love how cute the cupcakes look (inside and out!).

I'm thinking we need a new feature on this blog, where I make cupcakes and Julia decorates them! I came home from a baby shower on Saturday to find her hard at work on these and I was so impressed by the detail that went into these guys...portraying both teams, giving each player a unique facial expression...those who know me personally know I'd NEVER have the patience (or the talent) to do this myself; I greatly appreciate (and secretly covet, ha) her gifts!

Funfetti Cupcakes
yields 12 regular cupcakes & 14 mini cupcakes

-1 1/4 cups all-purpose flour
-2 tsp baking powder
-1/2 tsp salt
-6 tbsp unsalted butter
-1 cup sugar
-3 large egg whites
-1 tsp vanilla extract
-1/4 tsp almond extract
-1/2 cup milk
-1/2 cup rainbow sprinkles

1. Preheat oven to 350F. Line a muffin tin with paper liners.
2. In a mixing bowl, combine the flour, baking powder, sugar, and salt. Cut in butter until the mixture is coarse.
3. In a separate bowl, mix the egg whites, milk, and extracts. Add to dry ingredients and beat at medium speed until there are no lumps. Stir in sprinkles.
4. Fill muffin cups 1/2-2/3 full. Bake the mini cupcakes for 10-15 minutes and the large for 15-20 minutes, until a tester comes out clean. Allow to cool completely before removing from the pan and frosting.

To frost, I used a simple vanilla buttercream frosting, found here. These could easily be frosted with whatever you prefer, but I highly recommend this recipe! This is the kind of frosting I could eat by the spoonful. Not that I know from experience or anything...