Funfetti Cupcakes

Funfetti Cupcakes

div dir="ltr" style="text-align: left;"div dir="ltr" style="text-align: left;"Funfetti flavor boxed cake mix, if you're not familiar with it (not residing on Earth lately? I understand), is like a cult thing. People who love it are die-hard loyal fans. Although I don't discriminate and love all cupcake flavors, I count myself among the funfetti-obsessed.br /br /I'm here to tell you that the boxed mix is fun, but is nowhere near as amazing as the homemade version. Paired with my favorite a href="http://www.playinghouseblog.com/2012/03/chocolate-chocolate-raspberry-cupcakes.html"chocolate icing/a, these are definitely my new favorite cupcake to make at home. I paired some with vanilla buttercream too, but they were just so good with the chocolate. br /br /As always, I highly recommend using an ice cream scoop (like a href="http://www.amazon.com/OXO-Grips-Trigger-Cream-Scoop/dp/B00004OCIW/ref=sr1_2?s=home-garden&ie=UTF8&qid=1374866353&sr=1-2&keywords=oxo+ice+cream+scoop"this/a) to fill the wells of your cupcake tin. Portioned perfectly and so quick.br /br //diva href="http://www.flickr.com/photos/amyisaacson/9369314700/" title="Cupcakes by amyisaacson, on Flickr"img alt="Cupcakes" height="500" src="http://farm8.staticflickr.com/7412/9369314700327bbe5b6f.jpg" width="500" / /abr / bFunfetti Cupcakes/bbr /Adapted from a href="http://www.annies-eats.com/2012/08/03/funfetti-cupcakes/"Annie's Eats/abr /Makes ~ 2 dozen cupcakesbr /br /1 cup whole milk, dividedbr /6 large egg whitesbr /1 tbsp. vanilla extractbr /¼ tsp. almond extractbr /2¾ cups (11 oz.) cake flour, siftedbr /1½ cups (10.5 oz) sugarbr /1 tbsp. plus 1 tsp. baking powderbr /¾ tsp. saltbr /12 tbsp. (¾ cup) unsalted butter, at room temperaturebr /½ cup multi-colored sprinkles (preferably quins or nonpareils)br /Frosting of your choice (I used a href="http://www.playinghouseblog.com/2012/03/chocolate-chocolate-raspberry-cupcakes.html"dark chocolate frosting/a and whipped vanilla buttercream).br /br /1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners. br /br /2. In a small bowl, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts. Whisk to blend. br /br /3. In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed to combine, about 30 seconds.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Gently fold in the sprinkles with a spatula.br /br /4. Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting./div

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