Sunday, 19 March 2017

Homemade Funfetti Cupcakes

Yum Maybe you’re not like me.  Maybe you are super duper organized and always have everything you need for a recipe, every single time.  Maybe you sweep through the grocery store, kids and diaper bag in tow, singing “A Dream is a Wish Your Heart Makes.”  Maybe.

But maybe, just MAYBE, there are days when you’re like me (the juice cups hanging from my pockets and the frozen smile on my face as I try to navigate walmart WITHOUT stopping at the Lego and Matchbox car aisles (I’m sorry- did I just hear the rumblings of WWIII????), then you might, just MIGHT forget something sometimes, before leaving the store.  You might get all the way home and realize that BLAAAAAST it.  You forgot to grab a cake mix, and you need 2 dozen cupcakes for your son’s school TOMORROW.  *face plant.  How could you remember Brussels sprouts and forget the cupcakes?  Ahh, adulthood, you are a cruel world, indeed.

Well, my busy, disorganized friends (and my closet, disorganized busy friends who pretend you aren’t disorganized and busy . . . ) there is hope.  This recipe will save your life on more than one occasion (I may or may not speak from experience, here).  This is basically how to make funfetti cupcakes like a mix, without a mix.  And you will love the difference.  This means that now, you can whip up cupcakes , WITHOUT going back to the store.  You are free from cake mix bondage.  You are oh-so-welcome.

What are we waiting for?  Let’s do this!

Easy Cupcake Recipes Ingredients:
1 cup butter or margarine, softened

1/2 cups white sugar

4 eggs, room temperature

3/4 cup whole milk

2 tsp. vanilla extract

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup rainbow sprinkles

Icing Ingredients:
1 cup butter (no substitutes), softened

4 cups powdered sugar

2 tsp. vanilla extract

4-5 tbsp. whole milk, depending on your icing consistency preferences

1/4 cup rainbow sprinkles

To make the cupcakes, cream room temperature butter and sugar together until light and fluffy.  Add in eggs and vanilla and mix well, scraping bowl halfway through mixing to ensure that all the butter gets incorporated.  Mix in baking powder and salt.  Add in flour and milk, mixing slowly just until combined.  Stir in rainbow sprinkles and portion batter into muffin tins about 1/8″ from the top of the muffin papers, using a cookie scoop for even cupcakes.  Bake at 350 degrees for roughly 25 minutes, or until cupcakes spring back when touched and pass the toothpick test.  Allow to cool completely before decorating. You can also learn about How to Make Cheese Cake.

To make funfetti frosting, slowly mix together your room temperature butter (must use real butter for the icing) and powdered sugar, gradually drizzling in vanilla and milk until the powder is incorporated and you can whip the lumps out of the icing.  Stir in sprinkles and decorate cupcakes when completely cooled.

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