Monday, January 4, 2016

Semi-Homemade Funfetti Cupcakes



Okay, so I've had a slight hiatus from the blog. The year 2015 brought new things like a move and a new job for my hubby. These are good things as his new job brought me back to my hometown. I'm happy to be back and I've been busy with settling in and taking care of the family and the house and the yard.....I could go on. :)

So, with all the yard work and things I've been doing, the blog had to take a back seat. Sad, but in a way it's been great. I was always so stressed out about making something, taking a picture of it, and then wondering what I was going to do with it. I haven't had that 'blog stress' and it's been relaxing, but in the back of my mind I have had 'blog neglect guilt'. Yes, I think these are real things. :)

So here I am....with a blog post. Yay!

Cupcakes are my thing, obviously, so I had to make these semi-homemade funfetti cupcakes because funfetti is just that.....FUN. I call these "semi-homemade" because I used a box mix, which I have no shame in doing. I love cake mix. Duncan Hines and Betty Crocker are some of my best friends! I just doctor up the cake mix to give the cake a more "homemade" taste. Believe me, these are delicious. 

I wanted to knock the funfetti up a notch and opted to have funfetti frosting. Talk about extra fun AND deliciousness!! 

I just want to note that when using sprinkles to bake with, I find that using bigger sprinkles, such as ones made by CakeMate are better because they stay intact and taste good. You can find them with the ice cream toppings in the grocery store.

Enjoy and have fun!




Semi-Homemade Funfetti Cupcakes
Frosting recipe from Confessions of a Cookbook Queen

For the cupcakes:
1 box white cake mix
1/2 cup melted butter
4 egg whites
1 cup milk (I prefer whole)
1/2 teaspoon almond extract
1 cup sprinkles (I use the CakeMate sprinkles you find in the ice cream topping aisle)

Preheat oven to 350. Line muffin pans with cupcake liners set aside.

In a large mixing bowl, combine all the above ingredients EXCEPT the sprinkles and blend until combined, about 2 minutes. 

Stir in the sprinkles and then pour matter into prepared and lined cupcake pans.

Bake 15-18 minutes or when a toothpick inserted in the center comes out clean.

Cool completely before frosting.



For the frosting:
2 sticks butter, softened
4 cups powdered sugar
1 tablespoon + 2 teaspoon of butter vanilla emulsion 
1/4 cup heavy whipping cream
2/3 cup CakeMate sprinkles

In a large mixing bowl, combine the butter and the butter vanilla emulsion and beat until smooth. Add the powdered sugar, one cup at a time and then add the heavy cream and beat on medium-high speed until incorporated and smooth. Stir in the sprinkles.


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