So, we all know I’m not a fan of “the box”, right? That is, boxed mixed anything, especially baked goods. However, “Funfetti” has gotten so ingrained in the classic American spirit (lord help us), that you can’t avoid it sometimes. Well, you can avoid it…but occasionally, for nostalgia purposes, you want to try it again. And I’m not about to eat all of those strange ingredients, so I made a homemade version! (And in the spirit of April Fools…two weeks late…I have lovingly named them the “Fooled-You Funfetti” cupcakes…tricking you into eating homemade, muahaha).
As I like to occasionally do with homemade versions of traditionally-boxed things, I will compare the many parts of creating a baked good, such as cost, nutrition, etc. Here are my “stats” for these little guys:
So, as you can see, my version has a few more calories than the boxed variety (pardon me while I roll my eyes at those who only care about the calorie count and no other aspect of nutrition…), and it costs twice as much to make. I don’t think that my homemade versions of cakes will ever be less costly than the box, because real ingredients naturally cost more than their chemical counterparts. But, my homemade version’s saving grace, to me, is the number of ingredients. When I look at nutrition labels, I count ingredients I recognize, not calories. (And yes, I took each count disregarding the sprinkles, mostly because I couldn’t find nutrition information for the ones I bought. You could definitely make these without sprinkles, though, for a fluffy white cake that would rival that genre of box mix). So there you have it. I prefer to spend the extra few bucks for the homemade kind. Nutrition rant over.
The best part about making these, aside from my excessive pride at conquering the box, is that the batter is fabulous to drink on its own. Yes, I said drink. These are some fluid cupcakes until fully baked. Might not want more than an ounce or two, though—it is deathly sweet. …And I guess I should add the disclaimer that there are raw eggs, so if you’re not a fan of those, you’ll just have to wait til they come out of the oven. The other best part about making these is that I had a Funfetti expert on hand to taste-test (cough—Lindsay—cough), and this last version was deemed “basically perfect”. So enjoy!
Fooled-You Funfetti Cupcakes
Yield: 24 cupcakes
2 1/2 cups Cake Flour (not self-rising flour, they are different)
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Canola or Vegetable Oil
1 1/2 cups Sugar
1 1/2 cups Milk
2 tsp. Vanilla Extract
1.25 oz. bottle of Confetti Sprinkles
Preheat oven to 350 degrees. Add cupcake liners to cupcake pans.
In a bowl, whisk to combine the cake flour, baking powder, and salt. Set Aside.
In a bowl with an electric mixer, combine the oil and sugar, beating until thoroughly combined. Add eggs one at a time, mixing well after each addition.
With mixer on low speed, add one third of the flour mixture until incorporated, then add half of the milk. Add another third of the flour mixture, then the rest of the milk, and the final third of the flour mixture, beating to incorporate after each addition.
Mix in vanilla extract and sprinkles.
Fill cupcake liners 3/4 of the way full. Bake for 15-20 minutes, turning halfway through for even browning. Let cool in pan for a few minutes, then turn out onto a wire rack to cool completely.