funfetti cupcakes [for two]

So, if you thought that all I made for Katie was a measly cookie sandwich, you underestimate me immensely.  As amazing as the Chocolate Chip Whoopie was, is it really a birthday without cupcakes?  No way, Jose.  The only problem was, Katie left for California bright and early this morning, and since my garbage disposal boyfriend is out of town, there was no way I wanted to make a whole batch of cupcakes.  So when I saw this post on my favorite blog this past week, I knew it was a sign.  

Jessica is my separated twin; I am certain of it.  Her every recipe and thought is my dream recipe and thought.  It's true.  Fate had us at our blogs.  This recipe is so easy, so quick, and so tasty!  I love that it all comes together in one bowl, which allowed me to whip these up fresh first thing in the morning before Katie and I went on with our day.  The only thing that I modified was adding sprinkles to make them funfetti - it's yet another tradition of Katie's and mine to make funfetti cupcakes, and not to mention, not too hard to just throw in a bunch of sprinkles to some cake batter.  And besides, I know Jessica would never discourage the addition of sprinkles to anything.  They don't call it funfetti for nothin'.

I couldn't have asked for a better recipe!  Jessica didn't specify the type of flour, so I used cake flour since I like my cakes very moist and airy.  But, since I only own giant muffin pans (insert joke here), these came out flatter than what you would normally get, but they were still great.  And you can see that I yielded one extra little guy since I was afraid of my normal-sized cupcake liners capsizing in the sea of the giant cupcake mold in the oven.  So give me a little leeway on the logistics here, people.

Although I had just tried my hand at the best frosting ever (also recommended by Jessica), I frosted these with a basic buttercream.  Perhaps next time I'll switch it up and see how the tastes pair.  There we go!  Another hypothesis to test.

Funfetti Cupcakes [for two]
Recipe adapted from Jessica at How Sweet It Is; frosting recipe from yours truly


1 egg white
2 tablespoons sugar
2 tablespoons melted butter
1 teaspoon vanilla
1/3 cup cake flour
1/4 heaping teaspoon baking powder
pinch of salt
1 1/2 tablespoons milk

1. Preheat oven to 350 degrees.  Line cupcake pan with 2 liners.
2. In a small bowl, whisk together egg white and sugar until well incorporated.  Add in vanilla and melted butter and whisk to mix.
3. Add flour, baking powder, and salt and stir until smooth. Batter should be quite thick.  Gently stir in milk.
4. Pour batter into cupcake liners, making sure to evenly divide batter.  Bake for 10 minutes until toothpick comes out clean.
5. Let cupcakes cool completely before frosting.

Frosting:

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

2 tablespoons milk

1. Combine butter, vanilla, and powdered sugar in a medium bowl and beat until soft and whipped in texture.
2. Add milk slowly and continue beating for 2 minutes until desired texture is formed.
3. Add frosting to pastry bag and frost cupcakes, once cooled, and top with sprinkles.