It’s my niece Chellie’s 6th birthday today. Since I have loads of colorful sprinkles, I opted to bake confetti cupcakes for her to take to school. I doubled the cake recipe from Baking Bites and frosted them with Swiss Meringue Buttercream. It was fun to see the splashes of color in every bite! Though I forgot to add the vanilla extract, they still tasted delicious!
Recipe from Baking Bites
1/2 cup milk
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp butter, soft
2 tbsp rainbow sprinkles Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners.
Whisk the milk, egg whites and extracts then set aside.
Combine flour, sugar, salt and baking powder. Stir to combine. You can mix by hand if you don’t have an electric mixer. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.
Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.
Remove from pan and cool completely on a wire cooling rack before frosting.
colorful sprinkles added to the cake batter
They are also called funfetti cupcakes
She loves Disney princess!
Happy 6th birthday sweetie!