{Recipe Recap} Doctored-up Funfetti Cupcakes with Vanilla Buttercream

You know, I don’t dread Mondays like I used to.  I think my weekends are harder than my weekdays at work.  Next time you guys see a stay-at-home mom, be in awe of her.  She is the one with the hard job, the one who needs paid vacation and the ability to take sick days.  That job isn’t for me; thank goodness I like going to my office and being with my coworkers.

But enough about me, let’s talk cake!

Connor’s babysitter, Ashley, had an inspection last week so she could become a four-star home daycare.  Good news: she passed with flying colors!  I couldn’t let an accomplishment like that go un-celebrated so I got her a gift certificate for a pedicure, and I made some cupcakes that she can share with the kids.

I don’t have a whole lot to say about these except that the McHusband liked them.  I didn’t try one because of the whole no dairy thing.

However, I will say that the cupcakes baked up very pretty – slightly domed on top – and the inside was “light and fluffy” according to the McHusband.

I used a white cake mix and just used the whole eggs because I didn’t care if my cupcakes weren’t pure white.  I added in the sprinkles because the cupcakes needed a little flair, plus kids like sprinkles.

The frosting is my standard vanilla buttercream: two parts unsalted butter to one part shortening (two sticks and about half a cup or so for this batch), a little salt, up to a tablespoon of vanilla, then a good 4 to 6 cups of powdered sugar and heavy cream as needed.

I hope Ashley and the kids like their treat!

Hope your weeks are off to a good start!

{Recipe slightly adapted from here}