Thursday, May 27, 2010
Funfetti Cupcakes topped with Chocolate Frosting and Sprinkles
For Jonathan's birthday I wanted to bake him strawberry cupcakes to take to daycare...however i didn't know if everyone would like that so I decided that I would make funfetti cupcakes. Who doesn't like funfetti? Anyway the cupcakes were a huge hit at both daycare and at my work place. I will surely make this recipe again.
I will admit that after working a 12 hour day, and not getting home until late I cheated and used canned frosting. They still came out really good, but hopefully next time I will be able to make my own frosting as well.
RECIPE...is from Loves to Eat's food blog, link below...
WHAT YOU'LL NEED:
1/2 cup milk (I used skim milk and it worked very well)
3 large egg whites
1 teaspoon vanilla extract (always use the good extracts)
1/4 teaspoon almond extract
1 1/4 cups AP flour
1 cup sugar ( I used a little a full 3/4 cup of sugar)
1/2 teaspoon salt
2 teaspoon baking powder
6 tablespoon butter, soft (I tend to always use unsalted butter when baking)
4 tablespoons rainbow sprinkles (Jonathan loves sprinkles so I tend to use extra original recipe calls for only 2 tablespoon)
WHAT YOU'LL NEED TO DO:
Start by preheating our oven to 350F.
Line a 12-cup muffin tin/stone with paper liners.
In a mixing bowl, whisk together milk, egg whites and extracts. Set aside.
In our electric mixer combine flour, sugar, salt and baking powder. Stir to combine.
Cut in butter with the paddle attachment at low speed, until 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.
Stir in our sprinkles.
Divide batter evenly into prepared pan.
Bake for for 15 minutes, or until a tester comes out clean. (If you use a stoneware like myself then you will have to bake for a longer time.)
Remove from pan and cool completely on a wire cooling rack before frosting.
Frost with your favorite frosting and top with extra sprinkles.