There’s just something about a celebration that calls for confetti. And, since I’m not a fan of vacuuming every surface for days, the confetti I prefer is of the edible variety.
We had K’s baby dedication last Sunday, and it was an awesome day. So many of our friends and family were able to be there and celebrate with us. We read a letter that we wrote to Kennedy for her 18th birthday, and made a promise to raise her to know and love God. Good friends prayed for her, there were hugs all around….
And then we partied.
The food was gone so fast that I didn’t even get a picture of everything; we had an awesome curried quinoa salad, pasta, sandwiches like crazy, these cookies, these oatmeal bars, and best of all…
Pink Confetti Cupcakes
(makes about 30. This recipe can be easily cut in half)
3 cups all purpose flour
2 cups white sugar
3 tsp baking powder
pinch of salt
1 cup butter, softened
2 cups milk/milk alternative (note: in this case, I used 1 cup almond milk and 1 cup French Vanilla non-dairy creamer. Its what I had, AND it added a little flavour)
2 tsp vanilla
1/4 cup rainbow sprinkles (I used the round nonpareils)
6 drops pink food colouring (or colour of choice)
In the bowl of a mixer, cream together the butter and sugar. Add eggs and vanilla, and beat until smooth. In a separate bowl, sift together flour, baking powder, and salt. Add the dry ingredients in three additions, alternating with the milk/milk alternatives. Mix well (there will still be a few lumps). Stir in food colouring and sprinkles (the longer the sprinkles sit in the batter, the more the colour will bleed out.)
Fill lined or greased baking cups about 3/4 full, and bake at 375 degrees for about 18 minutes, or until a toothpick inserted comes out clean. Let cool fully before icing.
1 cup unsalted butter
1 cup cream cheese
1 kg icing sugar (1 large bag/ 2lbs)
1 tsp vanilla
1/4 cup milk
1/4 cup rainbow sprinkles
Cream together butter and cream cheese, scraping down the sides of the bowl as needed. Add icing sugar about a cup at a time, beating thoroughly between each addition. Add vanilla, beat to mix. If the icing is too stiff, add 1 tsp of milk at a time until it reaches desired consistency. Stir in sprinkles just before icing.
Note: if you’re piping the frosting on the cupcakes, make sure your piping tip is large enough for the sprinkles to fit through. I had a burst piping bag that almost ruined my day.