Raise your hand if you love funfetti ::I do I do:: These cupcakes are so cute and fun to make! Just like with the Whipped Vanilla Buttercream I was really surprised by their light and airy texture. You don’t need a special occasion to whip these bad boys up!
Not sure if you have notice some changes going on around here! I am in love with the new logo! I am also in the process of having a new site designed. I can’t wait to show you all! I would say it should be up and running within the next couple of weeks. Again, I can’t thank all of you enough for all your support. If I had to ask one thing of my readers it would be to post some comments! Have you made one of my recipes? Post in the comments how it turned out and what you thought. Have a question about ingredients or preparation instructions? Ask them in the comment section of that specific post. I know that I have readers out there so I would LOVE to hear from you!!! I have also added some social media to the site. I have a Facebook page, Instagram and Twitter account! I would love some followers!
Yields 24 cupcakes
1 cup whole milk, divided
6 large egg whites, at room temperature
1 tbsp. vanilla extract
1/4 tsp. almond extract
2 3/4 cups cake flour, sifted
1 1/2 cups sugar
1 tbsp. plus 1 tsp. baking powder
3/4 tsp. salt
12 tbsp. unsalted butter, at room temperature
1/2 cup sprinkles
whipped vanilla buttercream
Additional sprinkles for decorating
Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In a large mixing cup combine 1/2 cups of the milk, egg whites, vanilla and almond extracts. Whisk to blend. In the bowl of an electric mixer with the paddle attachment. Combine the cake flour, baking powder, salt and sugar. Mix for a minute or 2 until the dry ingredients are combined. Add in the butter and mix on low speed until the mixture resembles course crumbs. Mix in the remaining 1/2 cups of milk and mix on medium speed for 90 seconds. With the mixer on low speed add the egg white mixture, in three additions, mixing for about 20 seconds after each additions. Scrapping down the bowl as needed. Add the sprinkles and gently fold them in with a spatula.
Divide the batter between the muffin pan, filling each cup two-thirds the way full. Bake, rotating the pans half way through until an inserted toothpick comes out clean. About 18 minutes. Let cool briefly. Transfer the muffins to a wired rack to cool completely before frosting.
To prepare cupcakes. Fill a pastry bag fitted with a decorative tip (I used an Ateco #829). Pipe frosting on cupcakes in desired pattern. Top with sprinkles.
Recipe Source: Annie’s Eats