“I MEAN, C’MON NOW. WHO DOESN’T LOVE A FUNFETTI CUPCAKE?” Matt B. (my son, at the age of 20)
HaPpY 21st BiRtHdAy To My Son MATT!!!!
Why do I always feel my age on my kids’ birthdays!?! So every year I ask my boys (young men!) what they would like me to make them for their birthday. And Matt always wants a funfetti cake or funfetti cupcakes! And so last year, when Matt requested funfetti, I asked if he didn’t think he was getting a little old for funfetti. And my quote for this post was his reply!
Good for you Matt! We should all remain kids at heart! And the truth is…..WHO DOESN’T love funfetti cupcakes?! So this year I asked for a compromise. Maybe just a little something more sophisticated than your average sprinkle. After all….he is officially and finally 21 today! You will laugh when you read how I could even think that what I added was sophisticated!………
Since Matt’s birthday is so close to Christmas….I have to be careful that nothing that is used in celebration of his special day is green or red! Last year, he wanted simple Vanilla Cupcakes with White Chocolate Buttercream Frosting. This year, I happened to find some blue raspberry sprinkles (one in the line by Duff of Ace of Cakes). And I decided to pair this with chocolate sprinkles. And so this delicious white cake was laced lightly with a sweet chocolate and raspberry crunch! Here it is…..all stripped down……
I have to tell you…that I just might want to make these for MY next birthday! I used a basic white cake recipe from King Arthur’s flour. And it is light and delicious! But if you make it…..try adding some special sprinkles that might add to the flavor like these blue raspberry sprinkles. Or keep within a certain color theme like shades of pink. It will just set your funfetti cupcakes apart from the rest!
YIELDS: 24 cupcakes
LEVEL OF DIFFICULTY: Easy
- 2 3/4 cup of King Arthur’s cake flour
- 1 2/3 cup of sugar
- 1 Tablespoon of baking powder
- 3/4 tsp of salt
- 12 Tablespoon of unsalted butter, softened
- 4 large egg whites, plus one whole large egg
- 1 cup of whole milk
- 2 teaspoons of pure vanilla extract
- 1 teaspoon of almond extract
- 1/2 cup of assorted sprinkles. (See the pic of the inside of my cupcakes below, and judge if you wish to increase the amount of sprinkles for your cupcakes.)
Preheat your oven to 350°F and line 2 twelve cup muffin tins with your really pretty papers.
In the bowl of your electric mixer, combine the dry ingredients. Mix on low speed, to blend. Add the butter, cut in cubes, one or two at a time and continue to blend until your mix is evenly crumbly, like fine, damp sand. Add the egg whites one at a time, and then the whole egg. Beat well after each addition and scrape down the bowl as necessary.
In a small bowl, mix the milk with the extracts. Add this to the batter in 3 additions, beating 1-2 minutes after each addition until fluffy. Don’t forget to scrape down the sides and the bottom of the mixing bowl. Add the sprinkles and fold in by hand. Pour the batter into the cupcake tins, about 3/4 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a rack before frosting.
VANILLA BUTTERCREAM ICING:
- 4 sticks of unsalted butter, softened
- 5 cups of confectioners sugar
- 2 Tablespoons of pure vanilla extract
This may seem like a lot, but I found it works well to frost 24 cupcakes. I almost always double ANY frosting recipe that I find in cookbooks. This is just a standard and quick icing that I’ve had forever. You can add a little more sugar if it seems too loose, or if it seems too thick add some milk, 1 Tablespoon at a time. Basically blend the butter in your mixer until very soft and creamy, about 4-5 minutes. Slow down your mixer, and then add the sugar 1 cup at a time. Add the vanilla and mix until smooth and creamy. Use immediately.
So Happy Birthday, Matt! I love you with all of my heart! Here’s to many more years of funfetti together. And may we always celebrate like we’re 21! Smoooooooooooooch!