Yield: 1 dozen cupcakes                                                                                              

These cakes are wonderfully pale, but like most white cakes they will lose moisture if left uncovered.  Keep them in an air-tight container or Tupperware cupcake holder.  

The frosting recipe makes enough for a generous frosting of each cake (as pictured).  If you're not a frosting lover, consider making half the recipe.

Confetti cake:

1 1/4 cups cake flour
3/4 cup sugar
1/4 cup unsalted butter, room temperature
1/2 cup plus 2 tbsp. cups buttermilk
3/4  teaspoon baking powder

1/2 teaspoon salt
1 tsp. vanilla
1 egg plus one egg white
1/4 cup plus 1 tbsp.  rainbow sprinkles (I like the Marble Mix'ins variety found in the ice cream section)
Preheat oven to 350 degrees.

  1. Line a muffin tin with cupcake papers
  2. In an electric mixer fitted with the paddle attachment, beat all ingredients together except rainbow sprinkles.  Beat on high speed for 3 minutes, scraping down the bowl occasionally.   When thoroughly mixed, gently fold in rainbow sprinkles.  Stir only briefly, because the colors will begin to run quickly.
  3. Pour batter evenly into cupcake papers. Bake for 20 minutes, or until a toothpick comes out clean.  Let cool completely before frosting cupcakes.
Boiled icing:
1/4 cup flour
1 teaspoon salt
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
Sprinkles, nonpareils and jimmies for decorating
  1. In a large saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium heat and and whisk in remaining milk and salt.  Whisk constantly until mixture is thick and paste-like (visual cue: it will resemble Elmer's white glue).  Remove from heat and let cool completely.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine butter and sugar.  Beat until light and fluffy.  Add vanilla and mix well.
  3. Beat cooled flour mixture into the butter mixture on high speed.  Beat for several minutes (6-10) until sugar granules have dissolved.  You can check this by rubbing a little between your thumb and forefinger.
  4. Frost cooled cupcakes and sprinkle with nonpareils.