Tuesday, September 27, 2011

Recipe Week Part IV: Homemade Funfetti Cupcakes

ALRIGHT, you're right.  Technically I didn't provide four recipes in one week. It took me a little over a week, but this is still the most I've blogged in MONTHS so throw me a bone mmmmk?

Coincidentally, I'm incredibly behind at work.  Weird.

For my last recipe, I think I'll give you the favorite of all four: HOMEMADE FUNFETTI CUPCAKES.  This is the third time I've made this recipe in 8 weeks.  They are simply delicious.  Whenever I'm thinking of making a dessert, I always have this as a contender and Evan and I always go back to the yummy, reliable Homemade Funfetti Cupcake recipe.  These TASTE like you've spent hours on them but they're actually quite easy.  Also, they taste PHENOMENAL.  Truthfully, they taste like you bought them at a fancy cupcake shop when the reality is?  You just whipped them up at home!

Have I said enough good things about them yet?  Behold ...

Homemade Funfetti Cupcakes

Ingredients: (makes 12 cupcakes)

1/2 c. butter                                                         1/3. cup milk
1 c. sugar                                                            1/3 c. assorted brightly colored sprinkles
2 whole eggs                                                       1 teaspoon baking powder
1 T. vanilla extract                                              1 1/2 c. flour


Preheat oven to 350 degrees.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until justu combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in assorted sprinkles, like so ...

Pour into cupcake tins and fill 2/3 of the way full.  Bake for approximately 18 minutes.  Let cool COMPLETELY (at least 20 minutes), then frost.

To make this yummy looking frosting ...

Vanilla Buttercream Frosting

2 sticks of butter, softened                                                     1 T. vanilla extract
2 1/2 c. powdered sugar                                                         1 T. of milk (if needed)

Cream butter in the bowl of an electric mixer until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached.  If it's too thin, add sugar gradually until it thickens.  Frost cupcakes and top with sprinkles.

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