Confetti cake has always been one of my favorite cake flavors. Up until now, I have only ever had it from a boxed mix, which is fine, but homemade confetti cake is most definitely better. The cake is a white cake, flavored with vanilla and a touch of almond, splashed with colorful sprinkles that melt into the cake to look like confetti. The cake is moist, and works well for either cupcakes or a layer cake. I topped with cupcakes with swiss meringue buttercream, and of course, more sprinkles! 🙂
Yields: 12 cupcakes
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
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together milk, egg whites and extracts. Set aside.
In the bowl of an electric mixer, combine the flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low-speed 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 15 minutes, or until a tester comes out clean.
Remove from pan and cool completely on a wire rack.
Source: Baking Bits