Why is it that sprinkles make everything taste better?
When my kids were little, I used to put sprinkles on absolutely everything that I could to get them to eat. Fifteen years later - Courtney is STILL eating sprinkles on her food.
The truth is - I love sprinkles too. I'm not totally sure but it's possible that I have a teenie bit of a sprinkle obsession. Then again - doesn't everybody buy sprinkles in bulk?
The fact that I have two tupperware bins that are overflowing with sprinkles might indicate a possible sprinkle addiction. I think I have sprinkles for every holiday and LOTS of everyday sprinkles.
I love sprinkles so much that I don't even mind cleaning them up off of the floor for WEEKS after I make these funfetti cupcakes. (Seriously, I have no idea how they got ALL over my kitchen!)
1 cup whole milk (237 ml), at room temperature
4 large egg whites (120 g), at room temperature
1 egg, whole, at room temperature
2 teaspoons (10 ml) pure vanilla extract
1/2 teaspoon (2.5 ml) almond extract
3 cups (350 g) cake flour, sifted
1-1/2 cups vanilla sugar (300 g)
1 tablespoon + 1 teaspoon baking powder (19.5 g)
3/4 teaspoon salt (5 g)
6 tablespoons (85 g) unsalted butter, softened but cool, and cut into cubes
6 tablespoons (85 g) vegetable shortening
1/2 cup Rainbow Jimmies
Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes at 350.
Remove the cupcakes from the baking pans immediately, to let cool. Let cool completely before frosting.
Frost with vanilla buttercream and decorate with sprinkles.
Funfetti cupcakes - I'm not to proud to admit that I love them just as much as the kids.
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