Happy St. Patrick’s Day, everyone! It’s really surprising to me how few people wore green today. I was at the youth orchestra rehearsal today, and I thought all of the kids would wear green….surprisingly only 10 out of 70 of them wore green! It was too much trouble for me to pinch everyone, so I just decided not to be that jerk. But still—man, if I didn’t wear green on St. Patrick’s Day, I was pinched several times in a day. How times have changed!
So, tonight Charlie and I went pretty crazy. That’s right. We went grocery shopping. Haha, but we’re definitely home-bodies at this stage of our lives 🙂 Occasionally we’ll go out, but he has work starting at 8 am, so no crazy nights if it’s not Friday or Saturday!
I’m leaving for Chicago tomorrow to visit Roosevelt college—so exciting!! I still can’t believe I’m auditioning for grad school in a year….man, that’s crazy. But it’s definitely an important step to visit the schools and make sure they know you’re interested. At least that’s the word on the street.
Tonight I wanted to do some late-night baking…and I really felt bad that I didn’t get to bake my usual Guinness cupcakes this St. Patty’s Day! 😦 Oh well, maybe next year. But I went with a choice that I’ve never made before—funfetti cupcakes! I freaking love these cupcakes—they’re just so adorable! How can you go wrong with sprinkles inside the cupcakes?
The recipe is very straightforward! When cooling the cupcakes, my little trick is setting them outside, on top of my large trash bin and keeping the garage door open. That way the cupcakes have fresh cool air to let them cool, and it doesn’t take 473184713487 hours until you can frost them.
As you can probably tell, my cupcake decorating skills are not quite Magnolia Bakery-style, and I still make a giant chocolaty mess in the kitchen, but believe me—they are so rich and delicious! And oh yeah, they’re just so darn adorable. 🙂
YIELD: 24 cupcakes
TIME: 1 hour 30 minutes
2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk (you can make your own by adding 1 tablespoon of lemon juice or white vinegar to plain milk)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/3 cup rainbow sprinkles (I used the entire small container)
2 sticks unsalted butter, softened
3/4 cup unsweetened natural cocoa powder
1/4 tsp salt
4 cup confectioners’ sugar
1/3 cup heavy cream
1 tsp pure vanilla extract
Preheat oven to 350°F and line a cupcake pan with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. Set aside. In a medium bowl, whisk together buttermilk and egg whites. Set aside. In a large mixer bowl, combine sugar and lemon zest for a couple minutes. Add the butter and beat for 3 minutes, until well combined. Mix in vanilla extract. Alternate adding 1/3 of flour mixture and 1/2 of buttermilk mixture to mixing bowl, beating until just incorporated in between. Add sprinkles and stir until distributed through batter. Fill cupcake liners one scoopful (I used an ice cream scooper), about 1/2 way full. Bake for 18-20 minutes, until a toothpick comes out with crumbs or clean. Let cool and make the frosting.
Cream the butter, and gradually add the cocoa and salt in the bowl of an electric mixer. Gradually add the confectioners’ sugar, cream and vanilla. Combine on low for 10 seconds, then increase to medium and beat for 10 more seconds. Increase to high and beat until the icing is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat for an additional minute.
Pipe on cupcakes and sprinkle with desired toppings.
Hope y’all enjoy!