Funfetti Cupcakes

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Classic White Cupcakes

adapted from: Cook's Illustrated


2 1/4 c. cake flour

1 c. whole milk (I used 1%)

6 Lg. egg whites (3/4 cup)

2 tsp. almond extract (I used 1 tsp.)

1 tsp. vanilla extract

1 3/4 c. sugar

4 tsp. baking powder

1 tsp. table salt

12 Tbl. unsalted butter, soft but still cool

4 Tbl. jimmies (sprinkles)


Preheat oven to 350 degrees.  Line muffin tin with paper liners.  Pour milk, egg whites and extracts into a 2 cup glass measure and mix with a fork until blended.  Mix cake flour, sugar, baking powder and salt in bowl of electric mixer at slow speed.  Add butter, continue beating at slow speed until resembles moist crumbs with no powdery streaks remaining.  Add all but 1/2 cup milk mixture to crumbs and beat at medium speed for 1 1/2 minutes.  Add remaining milk mixture and beat 30 seconds more.  Stop mixer and scrape bowl.  Add jimmies and  return to medium and beat 20 seconds.  Scoop into liners, filling 2/3 full.  Bake until toothpick comes out clean, about 14-18 minutes.  Let rest in pan 3 minutes.  Remove and cool completely.


Buttercream Frosting

adapted from: pinksugardesserts and here


2 sticks unsalted butter, room temp.

1 stick salted butter, room temp.

1 pkg. white chocolate instant pudding mix

   or any flavor you like (I used vanilla)

1/2 - 3/4 c. heavy cream

2 tsp. vanilla extract

3/4 c. powdered sugar (I added a little more) 


Cream the butter together until smooth and silky and then mix in the remaining ingredients on low, ending with the powdered sugar. When fully incorporated, bring speed to medium and beat about 5 minutes.  If it is a little grainy still, beat a few more minutes until smooth and fluffy.   Pipe onto cooled cupcakes.  Keep refrigerated.     


      

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