Funfetti Cupcakes

Funfetti Cupcakes are cupcakes with colorful sprinkles added into the batter. I came across several Funfetti Cupcakes posts several months ago when surfing in Foodgawker site for nice cupcake recipes for my girl's birthday party. Even though I did not make any of these cupcakes for her party eventually, I did bookmark several of them in my KIV list.

I finally baked these cute and colorful little cakes for the first time last week and regretted for not making them earlier as they are not only pretty looking, they are so soft and tasty. My kids and colleague's children all loved them.  The big kids in my office adored them for brightening up their work day too. Their appreciations make my day too! It's so true that "Little Things Make Us Happy". 

A plus point of this Funfetti Cupcakes recipe from Tracey's Culinary Adventures is that only egg whites instead of whole eggs are used for the cakes which make them healthier and lighter for those who need to be conscious of their cholesterol intake.

Funfetti Cupcakes

(Tracey's Culinary Adventures)

Makes 12 cupcakes

Ingredients:

• ½ cup milk, at room temperature
• 3 large egg whites, at room temperature
• 1 tsp vanilla extract (I increased to 1.5tsp)
• ¼ tsp almond extract (I omitted this)
• 1¼ cups all purpose flour (I used cake flour)
• 1 cup sugar (I cut down to ½ cup)
• 2 tsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter, at room temperature (equivalent to 85g)
• 3 tbsp rainbow sprinkles
  

Baking Steps:

1. Preheat oven to 175 degree C. Line a 12-cup muffin pan with paper liners.
2. Whisk the milk, egg whites, vanilla extract together in a mixing bowl. Set aside.
3. Place the flour, sugar, baking powder and salt in another large mixing bowl and mix to combine with a fork. Cut the butter into 6 pieces and add them to the dry ingredients. Using hand mixer, mix on low speed until the mixture is coarse and sandy. Add in the liquid mixture and beat at medium speed for 1½ minutes. Use a rubber spatula to gently fold in the sprinkles.
4. Divide the batter evenly among the cupcake liners to not more than 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the cupcakes from the pan and allow them to cool completely before storage.

Note: I’ve omitted the frosting but you may visit Tracey's post for her vanilla frosting recipe.

I am linking this post to Aspiring Bakers #13 – Enjoy Cupcakes hosted by Min.