I need to start with a confession today. Sprinkles make me happy. Ok? I said it. It’s true. And I’m not ashamed. I have a rather large assortment of sprinkles. Hoarding them may be an issue for me. Well, I guess it’s not technically hoarding because I do use sprinkles frequently. I just keep buying more because I’m afraid I might run out one day. What a sad day that would be! Sprinkles are so colorful and fun. I am a lover of color and of fun, so they are a perfect match for me. Ok, I’m sure you’re tired of hearing about my obsession with these tiny little ‘sprinkles’ of happiness…
Did you have Funfetti cake mix cakes growing up? I have to be honest, I don’t think I’ve ever had a cake made with it. Gasp. I’ve seen the boxes at the grocery store plenty of times. The box looks like fun. So, when I saw this recipe for homemade Funfetti cupcakes I knew I couldn’t go wrong.
And what better pairing for sprinkle-enhanced cupcakes than a luscious, dark chocolate frosting? Fun and decadent…You are very welcome.
I do not generally like recipes that include vegetable shortening, but it works very well in this recipe.
cake adapted from Sweetapolita
1 c whole milk, room temperature – I used 1.5% milk with great success
4 large egg whites, at room temperature
1 egg, at room temperature
2 tsp pure vanilla extract
½ tsp Lorann Princess Cake Flavor or almond extract
3 c cake flour
1½ c sugar
1 Tbls + 1 tsp baking powder
¾ tsp salt
6 Tbls butter, softened, and cut into cubes
6 Tbls vegetable shortening – I used Crisco
½ c sprinkles
Preheat oven to 350°F. Prepare two muffin pans with baking liners and set aside.
In a medium bowl, whisk together egg whites, whole egg, ¼ c of milk, vanilla, and Princess Cake Flavor or almond extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together cake flour, sugar, and baking powder together on low speed for 30 seconds. Add butter and shortening, and blend on low speed for about 30 seconds. Add remaining ¾ c milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1½ minutes. Mix in the egg/milk mixture until well combined. To make Funfetti cupcakes, fold in sprinkles until just combined.
Spoon mix into cupcake liners ⅔ full. Bake 15-18 minutes, being careful not to overbake.
Dark Chocolate Fudge Frosting
½ c butter, softened
½ c cocoa powder – I used Hershey’s Special Dark
4 c powdered sugar
¼ c milk, or enough to reach desired consistency
In the bowl of an electric mixer, beat the butter on med-high speed for 2 minutes, until light and fluffy. Add cocoa powder and 1 c powdered sugar. Mix on med speed 1 minute. Add a few Tbls milk and remaining 3 c powdered sugar. Mix until well combined. Add more milk, if necessary, to reach desired consistency. Mix on med-high speed 3 minutes.