Wednesday night.
Yup. That’s a bowl full of unwrapped caramels. Some went into cookies, some…didn’t make it.
Unboxed Funfetti (aka Not Your Mama’s Funfetti)
It’s that time. That time when your roommate’s birthday happened a week ago and you have yet to do anything nice to celebrate (save for a card, you’re not a total loss). Then you remember, “Funfetti! She loves Funfetti!” The problem is, you’ve never really, uh, liked Funfetti cake. In fact, you kind of hate making it when your friends ask for it. Solution?
Revamp it to be way better, home-made style. Duh.
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Unboxed Funfetti Cupcakes
Makes ~12
Cake
7oz sugar
4oz vegetable oil
2 tsp vanilla
2 eggs
.5 tsp salt
1 tsp baking powder
6oz all-purpose flour
4oz almond milk (or soy, or regular, your choice)
A whole bunch of colorful sprinkles
Buttercream frosting
1 stick unsalted butter
1 tbsp vanilla
2 tbsp almond/soy/regular milk
3.5 cu confectioners sugar
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1. Sift salt, baking powder, and flour in a small bowl.
2. Combine sugar, oil, and vanilla in a separate large bowl (I use my KitchenAid stand mixer).
3. Add eggs and mix until combined.
4. Add the flour mixture into the sugar mixture and stir until it JUST starts to come together (do not over mix).
5. Pour the milk into the batter and stir just until there are no lumps. Seriously. Don’t over mix, otherwise the cake will get tough.
6. Gently fold in the sprinkles (you judge how much, I just dumped a bunch in).
7. Scoop/pour the batter into prepared cupcake tins. Fill each tin half-full; any more and the cakes will overflow.
8. Put into a 350 degree oven until the cakes bounce back when you touch the tops with your finger (I’d say about 20 minutes, but check after 15).
9. The frosting is real simple. Dump all the ingredients into a bowl/stand mixer and beat until combined and fluffy.
10. Pipe/spread/slop the frosting on the cupcakes and add sprinkles. You could also fold the sprinkles directly into the frosting, more like store-bought Funfetti, but I like the way the sprinkles look on top.
11. DEVOUR.
“Oh, how I love Italian food.
I eat it all the time,
Not just ‘cause how good it tastes
But ‘cause how good it rhymes.
Minestrone, cannelloni,
Macaroni, rigatoni,
Spaghettini, scallopini,
Escarole, braciole,
Insalata, cremolata, manicotti,
Marinara, carbonara,
Shrimp francese, Bolognese,
Ravioli, mostaccioli,
Mozzarella, tagliatelle,
Fried zucchini, rollatini,
Fettuccine, green linguine,
Tortellini, Tetrazzini,
Oops—I think I split my jeani.”
“Italian Food”, a poem from Shel Silverstein’s posthumously published Every Thing On It (via NPR). (via fritesandfries)
Now this is poetry I can get behind.
Source fritesandfries
Pumpkin Spice Latte Cupcakes
‘Tis the season! Gabe and I were discussing the different seasons yesterday; we decided Fall is best because, 1) the weather is most pleasing, 2) Halloween, and 3) pumpkin spice EVERYTHING.
Source annies-eats.net
I want to be shrunk down to miniature and free-climb this mountain using nothing but my MOUTH.
Source sweetlygirl5555
Don’t tell me about the cake you made unless you post a picture. Don’t be a cake tease.
When I know Kayla’s had a long day, this is how I expect to find her (with plans to join her with a hamburger of equal size, of course).
Source weird-as-tits
The best things come in layers. Take this, for example:
Scone+Avocado+Pulled pork+Poached egg+Creole hollandaise
Had any of these elements been removed from the equation, I still would have eaten it. Oh, happily. But in this case, I must say, the more the merrier.
Whoever thought of pairing pulled pork with eggs benedict deserves a medal, by the way.
Source lapelouse
