Funfetti Cupcakes




Who loves funfetti? I do! These cupcakes are incredibly cute and a joy to bake. Much like the Whipped Vanilla Buttercream, their light and airy texture was a delightful surprise. You don't need a special occasion to whip up these delicious treats!


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Ingredients

Yields 24 cupcakes

 1 cup whole milk, divided
6 large egg whites, at room temperature
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
12 tbsp. unsalted butter, at room temperature
1/2 cup sprinkles


One batch
whipped vanilla buttercream 

Additional sprinkles for decorating

Directions
Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.  In a large mixing cup combine 1/2 cups of the milk, egg whites, vanilla and almond extracts.  Whisk to blend.  In the bowl of an electric mixer with the paddle attachment.  Combine the cake flour, baking powder, salt and sugar.  Mix for a minute or 2 until the dry ingredients are combined.  Add in the butter and mix on low speed until the mixture resembles course crumbs.  Mix in the remaining 3/4 cups of milk and mix on medium speed for 90 seconds.  With the mixer on low speed add the egg white mixture, in three additions, mixing for about 20 seconds after each additions.  Scrapping down the bowl as needed.  Add the sprinkles and gently fold them in with a spatula.

Divide the batter between the muffin pan, filling each cup two-thirds the way full.  Bake, rotating the pans half way through until an inserted toothpick comes out clean.  About 18 minutes.  Let cool briefly.  Transfer the muffins to a wired rack to cool completely before frosting.

To prepare cupcakes.  Fill a pastry bag fitted with a decorative tip (I used an Ateco #829).  Pipe frosting on cupcakes in desired pattern.  Top with sprinkles.

Recipe Source:  Annie's Eats


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