My childhood was filled with Funfetti cake. You know, that amazingly delicious box cake mix that seems like no one could ever make from scratch. Since I have become involved in the kitchen on a level higher than box mixes, funfetti cake has been the hardest thing to let go.
Recently, I have made two different types of ice cream, Vanilla Ice Cream and Brown Butter Ice Cream. The best home made ice cream has lots of egg yolks in it and both of these recipes that I shared recently use 6 egg yolks. I’m happy to tell you that this cupcake recipe uses 6 egg whites! So go make a pint of Vanilla ice cream and some Funfetti cupcakes – don’t waste those eggs!
How cute are these little cupcake feet!
There cupcakes are pretty much as close are you’re going to get to the mix. Just looking at the pretty little rainbow sprinkles melted into the batter puts a smile on my face. At first I was only going to try a little bite of it, but that was just silly so the whole thing was gobbled up in about mmmm 10 seconds. Seriously, these cupcakes are so tasty and moist (am I the only one that doesn’t like that word?) I almost didn’t put any frosting on top of it. But alas I did. I made a basic Vanilla Buttercream and only put a small amount on top, so that it didn’t overpower the rest of the cake.