Confetti Cupcakes with Buttercream Frosting

I love these cupcakes.  There is something so yummy about the fluffy light cake and the classic buttercream frosting.  Filled with your favorite sprinkles, they are ready to help you celebrate your favorite people.  

Confetti Cupcakes with Buttercream Frosting
(Makes 24 cupcakes)

1 cup milk
5 egg whites
2 t vanilla extract (I used Mexican vanilla)
3 cups cake flour
1 ½ cups granulated sugar
4 t baking powder
½ t kosher salt
¾ cup (1 ½ sticks) unsalted butter, cut into 1-inch chucks, at room temperature
½ cup of favorite sprinkles (I used these from Williams Sonoma)

Preheat the oven to 350 degrees. Position a rack in the middle of the oven. 
Line 24 cupcakes cups with paper liners.

In a small bowl, whisk together ¼ cup of the milk, the egg whites, and vanilla. Set aside.

Using a mixer, mix flour, sugar, baking powder, and salt on low speed until thoroughly combined.  With the mixer on low speed, add the butter, mixing until the mixture resembles coarse sand.  Gradually add the remaining ¾ cup milk and beat for 1 or 2 minutes.  Using a rubber spatula, scrape down the sides of the bowl.

With the mixer on medium speed, gradually add the egg mixture.  Mixing well and scraping down the bowl as necessary.  Gently fold in the sprinkles.

With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake liners, filling them about two-thirds full.  

Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean.  Let cool for 15 minutes, then remove the pans and cool completely on a wire rack.

Cool completely before frosting the cupcakes.  

Buttercream Frosting

1 cup (2 sticks) unsalted butter, cut into 1-inch chucks, at room temperature
6 to 7 cups powdered sugar
½ cup milk
2 t vanilla extract (I used Mexican Vanilla)
A few drops of liquid gel food coloring (optional)

In a mixer, cream the butter on medium for 2 or 3 minutes, until light and fluffy.  Add 4 cups of the powdered sugar, ¼ cup of milk, and the vanilla and mix on low speed, until smooth and creamy.  Add the remaining ¼ cup of milk and mix until incorporated, 1 to 2 minutes.  Gradually add 2 cups more sugar, then add up to 1 cup more sugar if the frosting seems thin, and beat on low speed for 3 to 5 minutes, until the frosting is light and fluffy.

If you want to tint the frosting: Add a drop or two of food coloring to the frosting, mixing well, then add more coloring as necessary until you reach the desired shade. If you want multiple colors, scoop frosting into several bowls, then add food coloring. 

The frosting can be used immediately or stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.  If you refrigerate, bring to room temperature before you use it.  Then transfer the buttercream to a mixer.  Beat on medium-high until light and fluffy, 2 to 3 minutes.  

And For Dessert: Oreo Truffles

Final Course: And for dessert… I was inspired that Oreo Cookies and Chris shared the same birthday week.  It was easy to settle on these mini treats.  I made the Oreo Truffles early in the day and honestly it did not take long.  Oreo Truffles were a perfect way to end the birthday dinner.  Added bonus- we enjoyed truffles for several days.  I enjoyed my day in the kitchen preparing a birthday dinner for the man I would marry again.  Love you, Chris! -AF

Oreo Truffles

1 package of Oreos

1 package of cream cheese, softened

white and milk chocolate almond bark

Put all Oreos in a ziplock bag and crush into small pieces, almost powder.  Place Oreos and cream cheese in mixer.  Blend until the mixture is consistent throughout.  Roll the mixture into small balls.  Place Oreo balls on a plate covered with wax paper.  Put the Oreo balls in the freezer.

After at least two hours, the Oreo balls are ready to dip in chocolate.

Melt four or five squares of almond bark (your choice of white or milk chocolate) in a microwave safe container and stir with a fork, making sure all of the chocolate is melted.  Begin by taking out a few Oreo balls out at a time.  Dip the balls in the chocolate, making sure the surface is covered.  (I used a cake tester to dip the Oreo balls- work fast!)

Melt the opposite colored almond bark in the microwave.  Using a fork to drizzle the melted chocolate over the drying truffles that were dipped in first chocolate. 

Get creative.  Divide the Oreo balls in half.  Dip one half in milk chocolate and the other half in white chocolate.

I feel that the white chocolate Oreo Balls allow you to taste the true Oreo flavor.

Great "Pick-me-up" treat for teachers or friends!