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IN THE KITCHEN: FUNFETTI CUPCAKES

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Nothing is too much trouble if it turns out the way it should. – Julia Child

One of my favorite things to do is bake. For me it is therapeutic, and there is something exciting when your masterpiece turns out just right.  I have not been baking lately because 1. I eat everything I make, and 2. I am trying to live a healthy lifestyle. This means 2 sticks of butter in the frosting alone, is probably not the best way to go about eating clean.

Since it was Valentine’s weekend, I decided to make an exception and found a recipe for some homemade Funfetti cupcakes.

Funfetti Cupcakes (modified from How Sweet Treats)

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter (1 stick)

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup 2% milk (I used Almond milk instead)

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F. 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 just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles. Pour into cupcake tins. Bake for 20 minutes, depending on your oven. Let cool, then frost.

Vanilla Buttercream

2 sticks of butter, softened

3 cups powdered sugar

1 tablespoon vanilla extract

2 tablespoon of milk, if needed (again, I used almond milk)

Cream butter in the bowl of an electric mixture 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. Add milk, if frosting is too thick, if the frosting gets too thin add powdered sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

Then enjoy!

xox- a dash of details

photography by ALB for A Dash of Details 

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