My blog turned 1! This Blogiversary for Ritzy Mom is exciting, and a celebration like this needs Funfetti cupcakes! This post is a personal one of reflection, gratitude, and hope for the future.
First, a big thank you to all of you for being part of this journey so far. When I started Ritzy Mom I had no idea what I was going to do with it. This blog was a way for me to get back into writing after a very long hiatus from my writing days. Many of you may not know that I aspired to a career in writing and journalism back in the day. My first journalistic accomplishment was an article I had published in The Webster Kirkwood Times, a local St. Louis newspaper. I’m still awaiting my byline, but I think I still get to be classified as a published journalist, right?
I also wanted to rediscover myself and push myself to finding something I loved to do. I have been a wanderer, a housewife, and stay at home mom for so long that I started forgetting who I was without a career and focus defining me. But I have been baking with my Mom since I was a baby, and combining my love of baking and writing led me here.
And now I look back at this year, and it brings me to tears of joy with how much I’ve experienced and found within myself. So before we get to baking Funfetti Cupcakes I’m going to take some time to get personal.
Gratitude
During my childhood we had times of struggle. My Mom was a single Mom from the time I was 8. We didn’t have a lot of money after my Dad left us, and we went hungry sometimes. That early lack of food blossomed into an obsession with finding out all about ingredients and using my imagination to come up with food ideas. While have learned how to cook at a very early age, I never got to experience food, baking, and recipe development quite like I have since I began this blog. I have gotten a chance to try crazy dishes (like Big Brother Slop), and learn about incredible ingredients like Salep that create https://ritzymom.com/2018/06/19/stretchy-salep-ice-cream/!
My Mother worked 3 jobs while also getting her PhD to give my sister and I a private school education at a time when we barely had money for bills. She did this without complaining, and even got my sister and I to volunteer for years to help those in need. To all of the single moms out there, you make a difference and you are heroes.
And the most rewarding thing that has come from this blog is that Bea tells people that she wants to be a Food blogger and stay-at-home mom. She wants to give her kids healthy food then make them the best cupcakes, cookies, and croissants to eat for dessert! My heart melts when she says stuff like that because when I started this blog, and many moments since, I’ve felt down times where I want to be looked up to by my kids. I have always wanted them to think of me as accomplished, as successful, as bold, independent, and in charge of my own destiny. And I want them to think of me that way because I want them to see that they can do anything they set their minds to and they can be anyone they want to be.
I don’t know where Ritzy Mom will be in another year, but I can’t wait to find out. Thank you for supporting this blog and cheers to the future!
Funfetti Cupcakes Batter
Now let’s bake some Funfetti Cupcakes that are that true birthday cake white cake studded with rainbow sprinkles and bursting with sweet vanilla flavor and a touch of almond essence. These are fluffy and moist and flavorful. And so fun! And don’t forget that ultimate vanilla buttercream frosting to send you to the blissful bite moan zone!
Funfetti Cupcakes have that birthday cake flavor that you crave when you think of a true birthday cake batter. I use my white cake base for these funfetti cupcakes. Then I just add in Rainbow Jimmies, aka, rainbow sprinkles for the funfetti look. Did you know that there are different kinds of sprinkles like jimmies and nonpareils? We will get to that later!
First, you will cream your butter and your sugar until pale and fluffy. Then add in your egg whites and extracts. Using only egg whites will give you a true white cake. Note that almond extract is strong, so balancing it out with vanilla extract helps to balance out the flavor and lessen it’s strength.
These Funfetti Cupcakes are made with cake flour. I always use, King Arthur Unbleached Cake Flour Blend whisked with some sea salt and baking powder. You will add in half of your flour mixture.
During the Great American Baking Process I researched a lot of methods of baking. The British bakers use an all in method, where they throw those folding rules out the window! They just use a hand mixer and go for it, flour and all!
So for these Funfetti Cupcakes, just use your hand mixer to give it a low blend. Then add all of your milk and blend. Then finish off with the rest of your flour mixture and blend on low. Switch to a spatula to fold in a handful of your sprinkles.
Then divide into your cupcake liners and bake. Note that you should only fill your cupcake liners about halfway since these Funfetti Cupcakes rise as they bake. To frost them, you want them to stay within the liners instead of blooming out like muffins. This makes frosting cupcakes easier and they look better in the end as well.
The Best Vanilla Buttercream Frosting
When I make my vanilla buttercream frosting I like to add a bit of salted butter into the mix to level out that intense sweetness that comes from using powdered sugar. Get the full recipe here, Vanilla Frosted Soft Sugar Cookies. You can use milk or buttermilk or heavy cream for this frosting. I change it out depending on what I’m making. For these Funfetti Cupcakes I used whole milk in the frosting.
Let your cupcakes cool completely before frosting them. Then just add on some rainbow jimmies or those Nonpareils Sprinkles -Rainbow.
Sprinkles like Jimmies are the oblong sprinkles while NonPareils are the round ball sprinkles. I tend to use the jimmies in the batter since they melt up better into the cake for that true funfetti look. When I make funfetti macarons I do use the nonpareils. And I decorated these Funfetti Cupcakes with Nonpareils and Jimmies, as you can see.
You can also use make a cake out of these Funfetti Cupcakes! If you want a layer cake then double the recipe and divide between three round cake pans. Furthermore, if you want to make a sheet cake, you can do that as well.
Thank you for being a part of the Ritzy Mom Blog!
XO,
Sarita
Funfetti Cupcakes
Funfetti Cupcakes are a moist, fluffy, and fun white cake with rainbow sprinkles! Essences of almond and vanilla make this the true birthday cake flavor you crave.
Ingredients
- 10 tablespoons unsalted butter room temperature
- 3/4 + 1/8 cups granulated sugar
- 3 egg whites room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1.5 cups cake flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 – 1/2 cup rainbow sprinkles
Instructions
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Preheat oven to 350 degrees and line cupcake pan. This recipe makes about 16 cupcakes.
In a large bowl, use your hand mixer to beat butter and sugar until fluffy.
Then add egg whites and extracts. Cream for a couple minutes,
Mix together dry ingredients (flour, salt, baking powder) in a bowl. Add half of this mixture in,
Give it a low mix.
Then add milk and mix,
Add in the rest of your flour and mix.
Then fold in sprinkles. You can use up to 1/2 cup. I used 1/4 cup in the photos, so take a look to decide if you want your funfetti cupcake to up the fun or stay at that same fun level!
Distribute into cupcake tins.
Bake for approx. 22 minutes, until toothpick comes out clean.
Cool completely.
Frost with vanilla buttercream and use extra sprinkles for decoration.
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