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.
For The Cupcakes
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 tsps almond extract
- 1 tsp vanilla extract
- 2 1/4 cups cake flour
- 1 3/4 cups sugar
- 4 tsps baking powder
- 1 tsp salt
- 12 tbsp unsalted butter, cut into 12 pieces
For the Frosting
- 2½ sticks unsalted butter, softened
- 2½ cups confectioners’ sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
For the Cake
- Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners.
- Whisk milk, egg whites, almond extract, and vanilla extract together in a small bowl.
- Using a stand mixer with a paddle attachment, mix cake flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 tablespoon at a time, and mix until only pea size pieces remain, about a minute.
- Add all but 1/2 cup of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining 1/2 cup milk mixture, and beat until incorporated, about 30 seconds (batter might look curdled). Give the batter a final stir by hand.
- Using an ice cream scoop, divide batter evenly into cupcake tins. Bake for about 15-18 minutes, or when a tooth pick comes out clean. Let cupcakes cool for 5 minutes, then take out of pan and place on a wire rack to cool.
- In stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Cupcakes Adapted from Cook's Illustrated Cookbook
Frosting from Cooks Illustrated April 2007
Printed with love from Thursday Night Baking