M.O.L.E.

prettygirlfood:

Funfetti Cupcakes w/ Cream Cheese Frosting

4 whole Egg Whites
1 cup Whole Milk
2 teaspoons Real Vanilla Extract
3 cups Cake Flour, sifted
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened
1/2 cup Sprinkles, plus more for garnish

Preheat oven to 350 degrees and line a cupcake pan with paper liners.

Combine the egg whites, vanilla whole milk. Whisk together and set aside.

Sift the dry ingredients into a large mixing bowl.  Blend the dry ingredients with the butter and half of the milk and egg mixture.  Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.  Fold in sprinkles.

Fill paper liners half way with batter. Bake in preheated oven for 17-20 minutes. Watch carefully so you don’t over bake.  Cupcakes will spring back when pressed with a fingertip if they are done.

Allow the cupcakes to cool completely, then frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.

Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon of cvanilla extract
1 package (16 oz.) powdered sugar (about 4 cups), sifted

Beat the cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.  Add the sifted sugar gradually, beating until well blended after each addition.