Thursday, September 15, 2011

Funfetti Cupcakes part 2

i've made funfetti cupcakes before - but i made one key error. i used non-nonpareils instead of "jimmies" - make sure you use jimmies or else your cupcakes look like rainbows....weird, weird rainbows.
these turned out pretty great, but i did overbake them a little bit. oh well - lesson learned. i am still learning how to use my gas oven and not screw things up.

Vanilla Almond Funfetti Cupcakes (from scratch!)
Recipe slightly adapted from {Simply Scratch}
makes 24.

4 whole Egg Whites
1 cup Whole Milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups Cake Flour, sifted (i used regular, and it came out just fine. next time ill use cake flour)
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened
1/2 cup Sprinkles, plus more for garnish
Preheat oven to 350 degrees and line a cupcake pan with paper liners.
Combine the egg whites, vanilla whole milk. Whisk together and set aside.
In a large mixing bowl; sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.
Fold in sprinkles and fill paper liners half way. Bake in preheated oven for 17-20 minutes. Watch carefully so you don’t over bake.
Lastly, frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.
Refrigerate any uneaten cupcakes.

Cream Cheese Icing
via {Simply Scratch}

1 package (8 oz.)  Cream Cheese, softened
1/4 cup (1/2 stick) Butter, softened
1 teaspoon of Real Vanilla Extract 
1 package (16 oz.) powdered sugar (about 4 cups), sifted

Beat the cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add the sifted sugar gradually, beating until well blended after each addition.

Frost Cupcakes.  note: Always keep cream cheese frosting refrigerated.