Confetti Cupcakes

"Happy birthday to me, happy birthday to me, happy birthday to meeeeee... HAPPY BIRTHDAY TO ME"

Ok, enough. Sorry.

Being an elementary school teacher allows you to live and relive all of the fun parts of childhood. My first graders are so fun and they just love being kids. When I mentioned to them that it was my birthday this week they immediately wanted to know what goodies I was bringing in, specifically if it would be munchkins or cupcakes. When I said cupcakes they burst out into an uproar of cheering and clapping... they are funny little people. These are the cupcakes I chose to make for them (and myself!) Funfetti is my favorite boxed cake mix and I figured they would be just as easy to make from scratch. Sure enough they are. These cupcakes are so delicious and fun. They taste almost exactly like Funfetti. Delicious!

The big one on top is for John. I had to make little ones for the kids because of the limited sugar rules we have these days in schools. They came out so colorful and cute- but everything is cuter when it's mini, right?



One last picture, and one last fact. While discussing my birthday I told the kids I was going to be 85. HALF of them believed me. The other half swore I wasn't that old- I had to be only 39. Hmph. I guess I'm not aging well since I'm only 25 but hey- what do 5 and 6 year olds know?!


Source: Baking Bites

Ingredients:

1/2 cup milk
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp butter, soft
2 tbsp rainbow sprinkles

Directions:

Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners.
In a measuring cup, whisk together milk, egg whites and extracts. Set aside
In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.
Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.
Remove from pan and cool completely on a wire cooling rack before frosting.
Makes 12.