Funfetti!

That's right!  You read it correctly!  Let's be honest here.  Who doesn't have fond childhood memories that include funfetti cake or cupcakes in one form or another?!  And what better a time to celebrate funfetti than with a birthday?!

Nicholas (Alexandra's husband) has a birthday this week and as a pre-celebration for all the folks at school, Nicholas gets to take these homemade cupcakes to school with him.  :)



Funfetti Cupcakes
2 1/4 cup flour (all purpose)
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 - 1/4 cup sprinkles
1/2 cup oil (or melted butter)
1 cup milk (or yogurt or buttermilk)
4 egg whites
2 tsp vanilla

Just like the box mix (shhh!!!), mix all of the dry ingredients together (flour, sugar, baking powder and soda, salt, and sprinkles).  We suggest using the long sprinkles (apparently called " rainbow jimmies" in New England, which was unknown to me until reading another blog...) as they "bleed" better into the batter.  Add in the oil or butter, milk, egg whites, and vanilla and mix until well blended, but do not over mix.

Line muffin tins with paper liners or grease with cooking spray or butter.  Evenly destribute batter.  Fill the approximately 1/2 - 2/3 of the way full (or about 3/4's of the way for the mini muffin tins).  This recipe yielded 12 "regular" sized cupcakes and 24 mini cupcakes!  You may decide to make 48+ mini cupcakes or 24 regular ones.

Bake at 350 for 16-18 minutes or until lightly golden (or for mini cupcakes, bake approximately 11-12 minutes).  They should be able to "bounce back" upon a light touch (make sure your finger doesn't sink in, or they need another minute or two).  Times may vary according to your oven.

Let cool for about 10 minutes before removing from baking pans and let cool completely before frosting (unless you'd like melting frosting...).

Buttercream Frosting
1 stick butter (1/2 cup at room temperature)
2 tbs heavy cream (half-n-half, milk, etc)
powdered sugar
1/4 - 1/2 tsp almond extract (if desired!)
food dye (if desired)

Make sure butter is room temperature!  (The texture will not come out the same if you melt it or use a hard stick of butter!)  Put butter into mixer and add dye (if desired) and blend until smooth (and desired color is achieved).  Slowly add powdered sugar, alternating with heavy cream, until a light, fluffy, yet stable, texture is created.  You may decide to alter the color at this point, so have fun!

This recipe was decent for frosting the 12 regular-sized cupcakes and the 24 mini cupcakes the batter yielded.  If you're a big frosting fan, then by all means, double it and INDULGE your sweet tooth!

Frost each cupcake and add some sprinkles for a final touch.  :)

Happy Birthday, Nicholas! (part 1)