Saturday, October 10, 2009

Fallfetti Cupcakes

Today is National Cake Decorating Day! I didn't know about it earlier, so I decided to whip up some cupcakes to celebrate. Walter and I are going on a double date with a friend and his new girlfriend, and I thought it would be fun to bring my cupcakes with me.

I decided to do Funfetti cupcakes, but I didn't have any rainbow sprinkles. I had many fun fall sprinkles, though, so I used fall colors and call the cupcakes Fallfetti!

Fallfetti Cupcakes

I found this recipe here at Amber's Delectable Delights. She borrowed it from Annie at Annie's Eats. I really like this cake recipe. It was fast and easy and tasted great. Very moist and fluffy.

-1 1/4 cups all-purpose flour
-2 teaspoon baking powder
-1/2 teaspoon salt
-6 Tablespoon butter, at room temperature
-1 cup sugar
-3 large egg whites
-1 teaspoon vanilla extract
-1/4 teaspoon almond extract
-1/2 cup milk
-1/4 cup rainbow sprinkles

1. Preheat the oven to 350 degrees. Place 12 cupcake liners in cupcake pan and set aside.
2. In a small bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
3. In a medium bowl, beat sugar and butter until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated.
4. Mix in the dry ingredients in thirds, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated.
5. Fold in the sprinkles with a spatula.
6. Spoon batter into cupcake liners. Bake for 15 to 20 minutes or until a pick inserted into the cupcake comes out clean. Cool in pan for ten minutes. Frost when completely cooled.

Wilton's Buttercream Frosting

I usually use Wilton's recipe for frosting, but when I went to their site today, I found a different version of it that included real butter. I decided to use it instead of the normal one.

-1/2 cup solid vegetable shortening
-1/2 cup butter, softened
-1 teaspoon clear vanilla extract
-4 cups sifted powdered sugar (approximately 1 lb.)
-2 Tablespoons milk

1. Cream butter and shortening together until light and fluffy. Add vanilla extract and mix until combined.
2. Gradually add powdered sugar to the butter, mixing until incorporated. Add milk and mix until smooth. If icing is too stiff or too soft, add more powdered sugar or milk respectively until desired consistency.
3. Pipe onto cooled cupcakes. Sprinkle with nonpareils or sprinkles.

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