Indulging my inner 5 year old

I feel a bit like a slacker because of the long hiatus between posts…

Except not really. I had really important stuff to do! Like be here:

Two Sentinels Girl Scout Camp: Home is where the heart is!

 Camp was wonderful: lots of giggles/hysterics, singing, eating and general shenanigans for the 75th anniversary of Two Sentinels. Wheee! 

Just before I left, I made these.

Funfettiiiiiii!

Ostensibly a way to please a teeny bopper audience (ie 4 and 6 year olds), really I was just sneakily appeasing MY inner 5 year old. hadiha. really. who doesn’t like sprinkles?? I’m not sure I can be friends with you if  you don’t…

 These aren’t your typical funfetti cupcakes though, of course (why would I be typical? booooring). They happen to be reduced sugar, as well as made with (what else?) whole wheat pastry flour! And they’ve got built in portion control, ish. Well, they are if you’re not me… I may or may not have eaten about 3.75 in a sitting. Oops. Whatever. They were delicious! AND they had sprinkles. What’s not to like?

just beautiful!

Funfetti Cupcakes makes 12 cupcakes

Adapted from How Sweet Eats, here

1/2 cup butter (I believe I used salted… kind of whatever we had)

3/4 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups whole wheat pastry flour

1 teaspoon baking powder

1/3 cup 1% 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 a metric ton of sprinkles. Convince your father that he needs to buy you excess amounts of sprinkles of various types, just in case you run out *gasp*.

Pour into cupcake tins (lined with REALLY COOL Spongebob liners) and fill 2/3 of the way full. Bake for 18-20 minutes. Depending on your oven, they may need to go a bit longer. Let cool, then frost.

buttercream. yes.

Vanilla Buttercream

2 sticks of butter, softened

2 1/2 cups powdered sugar

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

*I made half of the frosting recipe and accidentally dumped in the whole amount of vanilla. Oops. Anyway, it was excellent… I found I had enough frosting without making the whole batch.

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 (the goal here is to not spray it everywhere in the kitchen… in retrospect this makes quite a lot of sense. ha.) Gradually increase mixer speed and add vanilla (and then freak because you forgot to halve the amount), 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 dump sprinkles on top excessively. Oh wait. You could just put them on normally too, but whatever. My way is more fun!

YAYY!

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