Sunday, October 24, 2010

Homemade Halloween Funfetti

I love Halloween, I always have. When I was little it was because my mom would make me an awesome costume and I would get to gorge myself on candy. Now that I'm older its because I really enjoy seasonal baking, especially fall baking. When I went into walmart a few weeks ago I saw that they had Halloween funfetti cake mix and frosting. I picked up a container of each and I was on my way to the check out line when I thought to myself "hmmm I could probabbly make this myself really easily" so I put down the box of easy way out and backed slowly into my kitchen and these were the results.
Funfetti cake
I chose to bake mine as a sheet cake because thats the way I always had it as a kid but it would work as cup cakes too.

2 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
12 tbsp butter, room temperature
2 large eggs + 2 egg whites, room temperature
2 tsp vanilla extract (for a splurge, use vanilla bean paste!)
1/2 tsp almond extract
1 cup milk
4 tbsp rainbow sprinkles
Preheat oven to 350 degrees. Mix flour, baking powder, and salt together in a separate bowl. Add butter and sugar to another bowl and beat until creamy, about 3 minutes. Add eggs and egg whites one at a time, beating on low. Add extracts, beat another minute. Alternate adding the dry ingredients with the 1 cup milk, starting and ending with the dry ingredients. Stir in the sprinkles.
Bake for 17-20 minutes or until toothpick inserted into the middle comes out clean. Cool on wire racks.
Vanilla Buttercream
1 stick butter
3 1/2 -4 cups powdered sugar, sifted
1/8 cup milk
1 teaspoon vanilla
Beat the butter until creamy. Add powdered sugar, milk, and vanilla extract. Beat a few more minutes. For stiffer frosting, add more powdered sugar. For thinner frosting, add more milk.

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