Sorry for the bad photos!
Funfetti Cake - Adapted from Sweet Tooth
Yield: 1 Layer of a Cake, or about 12 cupcakes - I doubled the recipe
1 1/4 Cup Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Sugar
6 Tablespoons Butter, unsalted and room temperature
1 Egg + 1 Egg White, room temperature
1 Teaspoon Vanilla
1/2 Cup Whole Milk
2 Tablespoons Rainbow Sprinkles
- Preheat oven to 350. Grease and flour cake pans, or line muffin tins with paper liners for cupcakes.
- In a medium size bowl, sift together the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add in the egg and egg white, beating on low speed until just incorporated. Add Vanilla.
- Gradually add in the flour mixture and the milk, alternating until it is all mixed in.
- Add the sprinkles.
- Pour the batter into the cake pan, or fill the cupcake liners 3/4 of the way full. For a cake, bake about 30-35 minutes, for cupcakes about 14-16 minutes. Bake until the edges are lightly brown and a toothpick comes out clean.
- Allow to cool then frost with your favorite icing
Chocolate Buttercream - adapted from Epicurious
Yield: Almost 4 Cups, just enough for a 2 layer cake or about 24 Cupcakes
1/2 Cup Bittersweet or Semisweet Chocolate, best quality possible
3 Sticks Butter, unsalted and room temperature
6 Tablespoons Water
3/4 Cup Granulated Sugar
3 Egg Whites
1/4 Teaspoon Cream of Tartar
6 Tablespoons Unsweetened Cocoa Powder
- Chop chocolate. In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and let cool. Cut butter into pieces and soften to cool room temperature.
- In a 1 1/2-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a candy thermometer registers 250°F.
- While syrup is boiling, in a bowl with an electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid pouring onto beaters and side of bowl). Beat mixture at medium speed until completely cool, 5 to 10 minutes.
- Beat in butter, 1 piece at a time, beating until mixture is thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.)
- Beat in cocoa powder, melted chocolate, and a pinch salt, beating until smooth. (Buttercream may be made 2 days ahead and chilled in an airtight container. Bring buttercream to room temperature and beat before using.) (If buttercream is too cold when beaten it will not be glossy and smooth.)
- Frost your cake, or cupcakes, and ENJOY!