Unfortunately, this is another recipe sans pictures. This is actually a rather important cupcake experience too, because it is my first paid job. I’m actually not really looking to make cupcakes for pay, but someone from my church asked if I would be willing to make a few cupcakes for a baby shower. Of course I said yes, because I can’t pass up a chance to make more cupcakes! I asked her what kind she wanted and she told me that the mom-to-be loves Funfetti cake and to frost them in bright red, yellow, & blue because the theme was super heroes. Now, it would’ve been easy enough to just buy the cake mix, but I needed to find something better so I looked on the trusty Pinterest and found this fun recipe.
Overall, I think the cupcakes turned out really well (I wouldn’t have sent them to the baby shower if I didn’t think they did). The only complaint I have is that the cake had more of a muffin taste and texture, I’m pretty sure that its because of the large amount of milk in the batter. I also would’ve used more sprinkles if I were to do it again. Personally, I want to try another recipe the next time I make Funfetti cupcakes, I think it calls for a cake that has a sweeter taste. Feel free to give this a try though and see what you think.
For the Cake:
- 1 3/4 C. Flour
- 2 tsp Baking Powder
- 2/3 C. + 1 T. Whole milk
- 1 tsp Vanilla
- 4 egg whites, room temperature
- 6 tbsp Butter, softened
- 2/3 C. Granulated sugar
- 1/3 C. Sour cream
- 2 T. Colorful Cake Sprinkles
For the Frosting:
- 1/2 C. Shortening
- 1 C. Butter, softened
- 1 t. Vanilla Extract
- 3-4 C. Powdered Sugar
- Preheat the oven to 325°F. Place 16 paper liners in wells of a muffin tin.
- Whisk flour and baking powder together in a small bowl.
- Combine milk and vanilla in another small bowl.
- In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
- In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy.
- Beat in sour cream until smooth.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
- Add in the sprinkles and fold in until just distributed.
- Using a large scoop, divide batter evenly among liners.
- Bake 17-20 minutes or until wooden pick inserted in centers comes out clean.
- Remove pan from oven to a wire rack to cool.
- When cupcakes have cooled, pipe vanilla buttercream on top of each one.
- Sprinkle each frosted cupcake with cake sprinkles.
- For the Frosting:
- Place the shortening and softened butter in the bowl of a stand mixer. Using a paddle attachment, beat together until smooth and well blended. Mix in the vanilla. Add in the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated(use only 3 cups if you want it too be a little less sweet). Scrape down the bowl once. Turn the speed up to medium/high and beat the frosting until smooth and light. Store in an airtight container, if not using immediately.