So
I have been home for what is now my second day recovering from having my wisdom
teeth removed. Needless to say a swollen mouth, having a hard time talking and pain medication leaves me a little frustrated. Thus when the frustration hits I burry myself in one of my favorite hobby's: to bake one of my all time favorites.
Cupcakes. So I decided to bake a batch for my boyfriend to take to work
tomorrow; his favorite of course, Funfetti! I found the cupcake recipe on 52kitchenadventures.com,
the frosting however, to save time was store bought vanilla mixed with
sprinkles!
Ingredients
for Funfetti Cupcakes
- 2 ¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk (you can make your own by adding 1
tablespoon of lemon juice or white vinegar to plain milk)
- 4 large egg whites
- 1 ½ cups sugar
- 2 teaspoons grated lemon zest
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
& as many sprinkles as your heart desires!
Instructions
for cupcakes:
- Preheat oven to 350°F and line a cupcake pan with paper
or foil liners.
- In a large bowl, whisk together flour, baking powder,
and salt.
- In a separate medium bowl, whisk together buttermilk
and egg whites.
- In another large mixer bowl, combine sugar and lemon
zest. Rub together with your fingers until sugar well mixed and smells
like (you’ll
never guess it)…lemons!!
- Add butter to the sugar mixture and beat with an
electric mixer until well combined and then mix in vanilla extract. I like
to cut my butter up to make it easier to mix, but that’s a personal
preference.
- Add flower mixture, then milk mixture, flower mixture,
milk mixture, and then finally the last of the flower mixer until all
ingredients are well combined.
7.
I
decided to use half of the bin of sprinkles and distributed through the batter
(we’re a sprinkle kind of couple)
- Here is the tricky part for me. I prefer big fully
cupcakes, so I tend to fill cupcake liners 3/4 full yet they always vary a
bit and I usually end up with one or two empty spots as you’ll see in the
picture.
- Bake for 18-20 minutes, until a toothpick inserted in
the middle comes out clean.
Instructions for Icing:
As
you will see in the pictures below, there is neither rhyme nor reason to my
frosting. I tend to just do whatever the heart calls and the icing allows, plus when you are covering it in
sprinkles, it’s hard to mess it up. So basically here I just scooped one can of
Vanilla Icing into one of my bags with the star shaped tip on it, and went to
town!
I apologize for the atrocious photo
quality, it’s what I get for using a camera phone. Rest assured, a new camera
is on the to-do list : )
