YumMaybe you’re not like me. Maybe you are super duper organized and always have everything you need for a recipe, every single time. Maybe you sweep through the grocery store, kids and diaper bag in tow, singing “A Fantasy is a Wish Your Heart Makes.” Maybe.
But maybe, just MAYBE, there are days when you’re like me (the juice cups hanging from the pockets and the frozen smile on my face as I try to navigate walmart WITHOUT stopping at the Lego and Matchbox car aisles (I’m sorry- did I just hear the rumblings of WWIII????), then you might, just MIGHT forget something sometimes, before leaving the store. You might get all the way home and realize that BLAAAAAST it. You forgot to grab a cake blend, and you need 2 dozen cupcakes for your son’s school TOMORROW. *face plant. How could you remember Brussels sprouts and forget the cupcakes? Ahh, adulthood, you are a cruel world, indeed.
Well, my busy, disorganized buddies (and my closet, disorganized busy friends who seem to pretend you aren’t busy and disorganized . . . ) there is hope. This recipe will save your lifetime on more than one occasion (I may or may not speak from experience, here). This is basically how to make funfetti cupcakes just like a mix, without a mix. And you will love the difference. This means that right now, you can whip up cupcakes , WITHOUT going back to the store. You are free from cake mix bondage. You are oh-so-welcome.
What are we waiting for? Let’s do this!
1 cup butter or margarine, softened
1/2 cups white sugar
4 eggs, room temperature
3/4 cup whole milk
2 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup rainbow sprinkles
1 cup butter (no substitutes), softened
4 cups powdered sugar
2 tsp. vanilla extract
4-5 tbsp. whole milk, depending on your icing consistency preferences
1/4 cup rainbow sprinkles
To make the cupcakes, cream space temperature butter and sugars together until light and fluffy. Add in vanilla and eggs and blend well, scraping bowl halfway through mixing to ensure that all the butter gets incorporated. Mix in baking powder and salt. Add in flour and milk, mixing slowly just until combined. Stir in rainbow sprinkles and portion batter into muffin tins about 1/8″ from the top of the muffin papers, using a cookie scoop for also cupcakes. Bake at 350 degrees for roughly 25 mins, or until cupcakes spring back when touched and pass the toothpick test. Allow to cool totally before decorating. You can also learn about How to Make Cheese Cake.
To make funfetti frosting, slowly blend together your space temperature butter (must use real butter for the icing) and powdered sugars, gradually drizzling in vanilla and milk until the powder is incorporated and you can whip the lumps out from the icing. Stir in sprinkles and decorate cupcakes when totally cooled.
By: Ross Barkely
Article Directory: http://www.articledirectoryusa.com
Submitted On Mar 20, 2017. Viewed 34 times.
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