Tuesday, October 26, 2010

Confetti Cupcakes

When asked what kind of cupcakes she wanted for her birthday, a co-worker said "Fun-Fetti Cupcakes", which as most beginner bakers know, is a popular Betty Crocker boxed cake mix. Well, I no longer bake from boxed cakes, everything I make is homemade, so I had to come up with a recipe that looked and tasted like the Betty Crocker cakes that everybody knows and loves. I searched and searched, and finally came to this one. It is a thin batter, but bakes fluffy and tastes like a massive sugar cookie! You'll never guess where I found the frosting recipe!! I was shopping for ingredients to the most recent buttercream recipe I had found from Wilton. While looking at the different powdered sugars the local Albertsons has to offer, I happened across a frosting recipe on the back of a C&H powdered sugar! I snapped a quick photo of the back of the box on my iPhone as the box was 20 or 30 cents higher than the store brand. As we are pinching pennies, we need to buy the least expensive items as possible until I can afford the finest our world has to offer. In the mean time, after using this frosting recipe, I doubt I will stray. This recipe is rich, thick, and not too sweet, not too buttery - absolutely perfect.

I only have the one photo, but I know I will re-use this cupcake recipe again and again, so I will post more photos when I go. I'm keeping this recipe up for anyone who wishes to use it. I no longer use this recipe, but it is a great recipe, so try it!

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 12 cupcakes

1/2 C milk
3 egg whites
1 tsp vanilla extract
1/4 tsp almond extract
6 tbsp butter, room temperature
1 1/4 C unbleached flour
1 C sugar
1/2 tsp salt
2 tsp baking powder
2 tbsp rainbow sprinkles

1. Preheat the oven to 350°.
2. Whisk the milk, egg whites, vanilla extract, and almond extract in a small bowl and set aside.
3. Beat the butter with the flour, sugar, salt, and baking powder until the mixture is like a thick sand.
4. On a medium speed, add the milk mixture, and mix until smooth, stop the mixer and scrape the sides of the bowl if necessary.
5. Add the rainbow sprinkles and mix until combined.
6. Line a muffin tin with cupcake liners.
7. Fill the cupcake liners to about 1/3 inch from the top.
8. Bake for 20-22 minutes, until the edges are slightly brown and an inserted toothpick comes out clean.
9. Let the cupcakes cool completely before frosting.

1 comment:

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