I made these for Employee Appreciation Week at my work, and they really were fun to make (as you’ll see from the many photos I took)! This recipe for funfetti from scratch comes from Freutcake, and it is fabulous!
Matt takes a bite!
I made the silly mistake of buying sprinkles with brown sprinkles in the mix, and I did not want brown spots in my funfetti so I spent a good hour picking out the brown sprinkles before I even began baking. So, for all of you readers, if you decided to make these, do not buy sprinkles with brown ones unless you are okay with brown spots in your otherwise colorful funfetti cupcakes!
Ingredients for Vanilla Funfetti Cake:
5 large egg whites at room temperature
3/4 cup whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes
1/3 cup rainbow sprinkles
Ingredients for Vanilla Frosting:
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted powdered sugar
3 tablespoons milk (I used nonfat)
1 1/2 teaspoon pure vanilla extract
generous pinch of salt
Preheat oven to 350°F. Line cupcake tins with paper liners
In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside (somewhere your cat can’t get to it-mine did and quickly threw it up, making more work for me).
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
Divide the batter between cupcake tins filling cups 3/4 of the way full.
Bake 15-18 minutes, rotating tins half way through baking.
When the cupcakes are completely cool, frost them!
For the frosting: whip butter for 8 minutes on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
Once cupcakes are frosted, top with sprinkles to make them more fun!
I don’t really like cinnamon rolls, but something about this recipe from Buttered Up looked and sounded really appealing. I was a little intimidated having never baked with yeast, but the result was gooey and delicious, and much better than those store bought ones in those pressurized-can things.
1/4 cup (1/2 stick) unsalted butter (at room temperature)
1/4 cup chopped almonds
Ingredients for the Glaze (I apologize, I never got a picture of them!!):
4 ounces cream cheese (at room temperature)
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter (at room temperature)
1/2 teaspoon vanilla extract
Start by preparing your dough. Combine milk and butter and melt until mixture is just warmed, about 30 to 45 seconds, then pour into bowl of a stand mixer fitted with the paddle attachment.
Add 1 cup of flour, sugar, yeast, egg, and salt. Beat on low speed 3 minutes.
Add 2 1/2 cups flower. Beat on low until flour is absorbed and dough is sticky. If dough is too sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from the sides of the bowl.
Lightly oil a large bowl with nonstick spray, transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a kitchen towel.
Let dough rise in a warm, draft-free area until it has doubled in volume (about 2 hours).
Next make your filling. Mix the brown sugar, cinnamon, and almonds in a medium bowl.
Punch down the dough. Transfer it to a floured work surface, and roll out to a 15×11 inch rectangle.
Spread the butter over the dough, leaving a 1/2 inch border.
Sprinkle the cinnamon sugar evenly over the butter.
Starting at one long side, roll the dough into a log, pinching gently to keep it rolled up.
With the seam side down, cut dough with a thin sharp knife into about 18 equal slices, each about 1/2 to 3/4 inch wide.
Spray two 9-inch square baking dishes with nonstick spray.
Divide rolls between baking dishes; there will be almost no space between rolls.
Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in a warm draft-free area until almost doubled in volume, about 40-45 minutes.
Position rack in center of oven and preheat to 375. Bake rolls until tops are golden, about 20 minutes.
Remove from oven and invert immediately onto rack. Cool 10 minutes, then turn rolls right side up.
Next make your glaze. Combine cream cheese, powdered sugar, butter, and vanilla in the bowl of a mixer. Beat until smooth, then spread glaze on rolls.
Serve and devour!!!
Sid was sad to never get her grubby little paws on any of these, but she did manage to get a little butter on her nose!
If you like cheese or goat cheese in particular, you will love these. If you don’t, but you like chocolate, you’ll love the cupcake part. Either way, you should try them. They got left out on my kitchen and my cat licked almost half of the icing off of an entire cupcake! Needless to say she is a cheese lover and lover of food in general. I adapted this recipe from Butrcreamblondi.
4 ounces unsalted butter, room temp.
1/2 cup sugar
1/2 cup light brown sugar
1/2teaspoon. vanilla extract
1 & 1/2 cups all purpose flour
1/2 cup cocoa powder
1teaspoon baking soda
1/2 teaspoon salt
1/2 cup coffee
1/2 cup buttermilk
Goat Cheese Frosting
14 ounces goat cheese
1/4 cup + 2 tablespoon light brown sugar
1teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
Preheat oven to 375 degrees.
Make coffee and set aside.
Cream butter and sugars till light and fluffy.
Add egg and vanilla.
Sift dries together.
Alternate adding the dries with the coffee and buttermilk.
Fill cupcake pans and bake at 375 degrees for 18-20 minutes rotating once halfway through.
Cream goat cheese, light brown sugar, and vanilla on medium speed till creamy.
Whip heavy cream and powdered sugar till stiff.
Fold whipped cream into goat cheese mixture and refrigerate till ready to use.
Everyone thinks their mom is the best cook. But seriously, when it comes to spaghetti and meatballs, if there was a contest held, my mom would win. She makes the sauce and meatballs all from scratch, and lucky for me, this weekend she taught me how to do it. I don’t think I’m willing to share this recipe, but I know the pictures will make you drool (and maybe give you some hints how to make it).
Have I mentioned how much my cat loves food? In fact, I think she’d kill for it. While things were simmering, we found her, whiskers and all, covered in tomato sauce.