It’s football season and regardless of whether or not you enjoy watching football games, I think that most people can get down with festive and spirited tailgate/party food. We are Bengals fans (Who Dey!) so for our Sunday radio broadcast streaming (no NFL cable package for us, we have to stream to hear the game) I went with black and orange sprinkles. But the beauty of homemade Funfetti is that you can use any color sprinkles you like! If you’re a Chargers fan all you need are blue and yellow (gold) sprinkles. If you’re not a football fan, you can go for traditional rainbow sprinkles or celebrate the season and stick with my black and orange and call it Halloween. It’s totally up to you!
As for the cake part of the cupcake, it was nice and sturdy and not overly sweet. The tops domed nicely and the middle was moist and light. I did use jumbo liners so mine took forever and I think the outsides might have been a little overcooked, but they still tasted great. I tried something new with my frosting and I didn’t love it so I won’t be sharing that today, but I think the Fluffy Vanilla Frosting I have already posted would be perfect.
Now onto cupcake size. The cupcakes I made were giant. You see, a few weeks ago I needed cupcake liners and sent the boys to the grocery to pick up white liners. They followed my instructions to a T and brought back the stores only white liners – jumbo size. I don’t have a jumbo muffin tin but the box of liners said they would fit in a regular pan, so that’s what I did. They had a heck of a time baking so I highly recommend sticking with regular size cupcakes or even minis, just not jumbos. They still tasted great but like I said, the outside was just a little overcooked.
Homemade Funfetti Cupcakes
(Adapted from Simply Scratch)
4 whole egg whites
1 cup whole milk
2 tsp vanilla
3 cups cake flour, sifted
1 1/2 cups sugar, sifted
1 Tbsp plus 1 teaspoon Baking Powder
1/4 tsp Kosher Salt
1 1/2 sticks (3/4 cup) unsalted Butter, softened
1/3 cup Sprinkles, plus more for garnish
Preheat oven to 350 degrees and prepare two 12-cup muffin tins with cupcake liners.
In a large measuring cup or small mixing bowl, whisk together the egg whites, milk, and vanilla. Set aside.
Sift together the flour, sugar, baking powder, and kosher salt, into the bowl of standing mixer fitted with the paddle attachment*. Add the butter and half of the milk mixture and mix until combined. Scrape down the sides of the bowl, then, with the mixer on slow speed, add the last half of the milk mixture. Mix on slow-medium speed just until combined. Scrape down sides one more time to make sure it is thoroughly mixed. Now add the sprinkles and gently fold into the batter.
Divide the batter evenly into the cupcake liners, filling each one just a tiny bit more than halfway. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool all the way before frosting. Finish each cupcake with a few more sprinkles.
Sit back, enjoy, and cheer on your favorite team!
* Most cakes can be made without a standing mixer by using a large mixing bowl and a hand held mixer, just be careful not to over mix.