I am so so SO excited for today’s post!! Can you believe I’ve rambled nonsencially about food, sprinkles, and life 200 times?!
Agh. Now that I write it that way I almost can’t believe it either. 😉
But it’s true – 200 posts stuffed with sweet treats and the occasional bit of humor have found their home on this blog.
So I thought for today, it would be neat to take a look at my very first recipe post for On Sugar Mountain and bring it a little face-lift, much like I did with the Sea Salt Fudge Cookies the other day.
Oh hello little cupcake photo.
You’re so cute with your blurriness and color balance issues. Though these cupcakes were good, I’ve learned a great deal over the past 199 posts, and I’ve been able to make some lovely adaptations to my vanilla cake recipe since then.
So now I give you Funfetti Cupcakes 2.0
Two times the sweetness! Two times the frosting! Two times the sprinkles!
Okay, maybe I added
too many a lot of sprinkles, which could explain why a bunch of them sunk and created little rainbow bottoms to half the cupcakes….
But really, who has ever heard of too many sprinkles?
No one – ever. That’s who.
Regardless of the sprinkle explosion, these vanilla cupcakes are light, fluffy, and super moist thanks to the substitution of vegetable oil for butter in the recipe. It may be the muffin-mania talking (since I only use oil in those) but guys, I really really prefer the texture oil brings to the table in cakes.
Also: no more waiting for the butter to be at room temperature! Since you all know there’s no way I will ever remember to pull the butter out ahead of time.
Oh and vegetable oil is a better fat for you; did I also mention it’s more affordable than butter?
Which means more cupcakes more often….
See – I’m always looking out for you. There will never be a shortage of cupcakes (or other sweet treats) so long as I’m blathering about on here.
I do just want to take a moment and thank all my readers for sticking with me these past two hundred posts. I truly cannot express how much you all mean to me; your comments brighten my day and it’s been a true pleasure getting to know more of you and becoming blogging buddies. 🙂
What’s to come in the next 200 posts?! To tell you the truth, I hope it’s more pies and pastries. :O Ooooh and more breads! I’ve really been loving the bread baking.
And who knows, maybe I’ll learn how to cook without a recipe….but let’s not get too excited for that one. 😉
I hope you stay tuned for what’s to come!
Homemade Funfetti Cupcakes
Yield: 18-20 cupcakes
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 1 cup sugar
- 3 eggs
- 1/2 cup milk
- 2 tsp vanilla
- 1/2 cup rainbow sprinkles
- Preheat oven to 350 degrees and line 2 muffin pans with paper liners. In a medium bowl combined flour, baking powder and salt. Set aside.
- In a large bowl beat oil and sugar until well incorporated Then, beat in eggs, one at a time, making sure each is fully incorporated before adding the next. Beat in vanilla.
- On the lowest setting, beat in 1/3 of the flour mixture into the egg mixture. Then, beat in half the milk. Repeat this process, ending with the last of the flour mixture, until just combined and batter is smooth.
- With a wooden spoon, stir in rainbow sprinkles.
- Fill muffin liners 2/3 way full with batter, then bake at 350 degrees for 18-20 minutes, until cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean.
- Let cool in pans for a few minutes before carefully removing to a wire rack to cool completely.
- While they cool, make the frosting:
Homemade Vanilla Frosting:
- 1 cup butter (or 1/2 cup butter and 1/2 cup shortening) at room temp
- 4 cups powdered sugar
- 1 tsp vanilla
- splash of cream as needed
- Beat butter or butter/shortening mixture until fluffy, then slowly add powdered sugar, cup by cup, and beat until thick frosting forms. Beat in vanilla, and throw in a splash of cream if frosting is too thick.
- Frost or pipe cupcakes with frosting, then top with additional sprinkles.
All Photos, Recipe And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain