30 Jun Patriotic Funfetti Cupcakes
My friend is moving to London to get her MBA. Fancy, I know.
So naturally, I made her America Cupcakes. Patriotic Funfetti Cupcakes to be precise.
You know, so when she’s over there hanging out with Princess Kate and meeting cute British boys with even cuter accents, she doesn’t forget about me.
It may also have something to do with the fact that the 4th of July is quickly approaching…maybe.
I used to be a boxed mix funfetti cake kinda girl. I know I’ve told you many times, but I love me some cake mix. I grew up on it. It just feels right sometimes.
Not this time. I decided said friend’s adventure across the pond was worthy of a little extra effort. And I’ve been converted.
Homemade funfetti is the clear winner. You can have SO MUCH more fun when you can customize the sprinkles. I went to my local cake supply store where they have an entire wall of sprinkles to choose from. It’s my new happy place.
If you have something similar in your area I highly recommend going. Even if you just explore the aisles and don’t buy anything.
The sprinkle wall is genius because you fill up little baggies with exactly how much you want. You don’t get stuck paying too much for an entire container and ending up with seventeen assorted 3/4 full jars of sprinkles in your pantry.
When I took these to work, one of my coworkers even went so far as to say that these may have been the best cupcakes he’s ever had. Definitely in the top 3. Those are big words. These are cupcakes to be taken seriously, y’all.
Who am I kidding, these cupcakes are a party in your mouth. Isn’t that why everybody loves funfetti?
Like I said, you can alter the recipe for any occasion, the sprinkles don’t have to be patriotic. I think quins work best for funfetti and I’m partial to the colors of pastel quins versus rainbow jimmies. But of course that’s my personal preference and you can use whatever kind of sprinkles your funfetti-loving heart desires.
The cake is light and fluffy, and the tiny amount of almond extract adds a little special something that those boxes mixes can’t beat. Just do it!
Ingredients
- 1 cup whole milk, divided
- 6 large egg whites
- 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
- 3/4 cups unsalted butter, at room temperature, cut into 1 inch cubes
- 1/2 cup red, white & blue sprinkles (I used quins), plus some for decorating
- 1 1/2 cups plus 2 tbsp unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 2 tbsp heavy cream
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 and line cupcake tins with paper liners.
- In a liquid measuring cup, combine 1/4 cup of milk, egg whites, vanilla and almond extracts. Whisk to blend.
- In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, and salt. Mix on low speed to combine, about 30 seconds.
- Add in the butter and mix on low speed until the mixture resembles course, wet sand.
- Mix in the remaining 3/4 cup of milk, then increase the speed to medium and beat for about 90 seconds more.
- With the mixer on low, add the egg white mixture in three additions, mixing for about 20 seconds after each addition, scraping the bowl as needed.
- Fold in the sprinkles with a spatula.
- Divide batter between the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer to a wire rack and let cool completely before frosting.
- In the bowl of a stand mixer fitted with paddle attachment, whip butter on medium high speed until smooth. About 2 minutes.
- Add in powdered sugar and mix on low until combined. Increase speed and beat for about 2 minutes, until smooth.
- Mix in vanilla and cream on low speed, until incorporated.
- Increase speed and beat on medium-high for 4-5 minutes or until buttercream is smooth and fluffy, scraping the sides of the bowl as needed.
Recipe adapted from Annie’s Eats
Maegan @ The BakerMama
Posted at 09:29h, 01 JulySuper cute! So glad you went the homemade route because the cupcake recipe sounds incredible!
Miss Messy
Posted at 12:43h, 02 JulyAwww how cute.. these sound amazing!! 🙂
Miss Messy recently posted…Mini Lemon Lime and Poppy Seed Muffins