I'm way behind on what's popular in music these days--the station we play at work is all 60s classics, all the time.
I completely missed the emergence of the band fun. (don't forget the period!) but heard a few of their songs the other day and was quite taken with the stirring and feelgood sound. The name is great too--simple, straightforward, and succinct.
When it comes to things associated with fun (no period!), confetti must be included. Just think of places where confetti is used--parties and celebrations and rollicking good times in general. Along the same lines, colorful sprinkles on cookies or cakes or cupcakes are bound to bring a smile to your face as well. Not only are you getting a treat, but there's confetti all over it! I defy anyone to resist being happy when confetti is involved.
This is just a batch of almond-flavored white cupcakes with a handful of candy sprinkles tossed in. The cake is unbelievably tender, so much so that you're inevitably going to wind up with crumbs all over you, but it's a small price to pay. Make a mess, have fun!
(Adapted from Annie's Eats)
Makes about 2 dozen cupcakes
- 1 cup milk, divided
- 6 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 2-3/4 cups cake flour, sifted
- 1-1/2 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup butter, room temperature
- 1/3 cup multi-colored sprinkles
- Vanilla buttercream frosting
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In a small bowl, combine 1/4 cup milk, egg whites, and extracts; whisk to blend.
In the bowl of an electric mixer, combine the sifted cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds.
Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.
Mix in the remaining 3/4 cup milk, then increase the speed to medium and beat for about 2 minutes more.
With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed.
Gently fold in the sprinkles with a spatula.
Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.
Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
To get the frosting to look like that, I lined my pastry bag with streaks of different colors, sort of like what was done here, but with frosting instead of meringue.