Recipe: Funfetti Cupcakes

This is the story of a girl who turned 34.

(my sister)

In February.

And the homemade “funfetti” cupcakes I made.

To bring to a princess-themed party we had for her.

And how even though I have made the cupcakes countless times since then.

It took me over six months to tell you about them.

And to share the recipe.

Which, in actuality, isn’t that long.

Because I have oodles of things to share. Things that happened last year.

So six months isn’t that long at all.

Relatively speaking.

You know those box mixes for Funfetti cupcakes?

The fun ones with sprinkles in the mix?

This is that.

But better.

Because it’s homemade.

All with pronounceable ingredients.

That you have in your very own pantry.

Probably.

A recipe that mixes up in nothing flat.

And tastes delish.

Forty-eight of which are currently sitting on my kitchen counter.

Waiting to be iced.

For a very awesome, soon to be 10-year-old, to take to camp tomorrow.

Let the festivities begin.

And no “happy birthday wishing” him tonight on this here post.

Save that for tomorrow.

And make his little 10-year-old heart.

Because every once in awhile, he reads his mama’s blog.

And it would seriously make his day.

Well, that and all the celebrating we’re going to do.

But TOMORROW. Not today.

Today, you can feast your eyes on this.

By making your own at-home version, you can customize the sprinkle colors to match your occasion.

Cool, no?

And, of course, for a princess party, you knew it was going to be pink.

Natch.

Go on.

Make your very own batch.

To celebrate your favorite princess.

Or your favorite neighbor.

Or because it’s Thursday.

Ready?

Set.

GO!

Funfetti Cupcakes
Makes 12, from Joanne at Eats Well with Others, who adapted it from Baking Bites

Ingredients
1/2 cup milk
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp butter
1 oz (2 tbsp) rainbow sprinkles (I used more)

Directions
1. Preheat the oven to 350 and line a muffin sheet with paper liners.

2. Whisk together the milk, egg whites and extracts. Set aside.

3. In a separate bowl, combine the flour, sugar, salt, and baking powder. Cut in the butter until the mixture is coarse and sandy. Whisk in the milk mixture and beat at medium speed for 1 1/2 minutes. Scrape down the sides and continue beating for 30 seconds. Fold in the sprinkles.

4. Divide the batter evenly among the liners. Bake for 15 minutes or until a toothpick inserted comes out clean.

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