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    • Stephanie Wray

      homemade funfetti confetti cupcakes.

    • Elizabeth Frye

      Homemade funfetti cupcake. #food #cupcakes #funfetti #confetti #sprinkles #birthday #cake

    • Alexandra Ernest

      Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles. Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost. Vanilla Buttercream 2 sticks of butter, softened 2 1/2 cups powdered sugar 1 tablespoon vanilla extract 1 tablespoon of milk, if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

    • Eggo Waffles

      There are never too many sprinkles in this Homemade Funfetti Cupcake recipe! A yummy dessert your kids will eat up!

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    Yield Makes 30 Add to Shopping List Ingredients 3 1/4 cups sifted cake flour (not self-rising) 1 1/2 tablespoons baking powder 1/4 teaspoon salt 7 ounces (1 3/4 sticks) unsalted butter, softened 1 3/4 cups sugar 1 cup plus 2 tablespoons milk 1 tablespoon pure vanilla extract 5 large egg whites, room temperature 2 cups semisweet chocolate chips Chocolate Chip Frosting Directions Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately. From above website: This cupcake recipe is used as the base for our Yellow Butter Cupcakes, Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly, Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes, Banana Cupcakes with Caramel Buttercream, Strawberry Cupcakes with Strawberry Buttercream, Chocolate Chip Cupcakes with Chocolate Chip Frosting, Brown-Sugar Pound Cupcakes with Brown-Butter Glaze, and Ginger and Molasses Cupcakes with Whipped Cream. Ingredients can be found in the recipe for each cupcake. Expand Martha Stewart Living, February 2009 Add to Shopping List Ingredients Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

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