Put the Fun in Funfetti with these 5 Recipes

Who doesn’t love anything Funfetti? Colorful. Happy. Delicious. Whether you have a birthday coming up or you’re simply looking for a Monday night activity, these 10 recipes are as fun to eat as they look!

1. Funfetti Ice Cream Cone Cupcakes

You’ll Need:

• For Vanilla Cupcakes:
• 1 cup whole milk, room temperature
• 1 egg, room temperature
• 4 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• ¼ teaspoon almond extract
• 2 -3/4 cups cake flour, twice sifted
• 1-1/2 cups granulated sugar
• 1 tablespoons + 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ sticks unsalted butter, room temperature and cut into cubes
• ½ cup rainbow jimmies
• Jumbo ice cream cones

• 3 ½ sticks unsalted butter, softened
• 3 cups sifted confectioners’ sugar
• 3 tablespoons milk
• 2 teaspoons pure vanilla extract
• Pinch of salt

Do It Yourself:

1. Preheat oven to 350°F. Place ice cream cones into ice cream cone baking pans or use regular muffin pans.
2. Whisk together a ¼ cup of the milk, egg whites, egg, vanilla and almond extracts.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds
4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined. Gently stir in the rainbow jimmies, until just combined.
6. Pour batter into prepared ice cream cones and bake in the center of the oven for 15-20 minutes or until a cake tester comes out clean when inserted in center.
7. Let cool in pans for 10 minutes before removing and cooling completely on wire racks.

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
2. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy.
3. Best used right away.

(Credit: Blahnik Baker)

2. Funfetti Macarons

You’ll Need:

• For the funfetti macarons:
• 4 egg whites
• 1 tbsp. egg white powder OR meringue powder
• 150 grams granulated sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 165 grams almond flour
• 165 grams powdered sugar
• Sprinkles and/or food coloring

For the whipped cream filling:

• 1/2 pint (1 cup) heavy whipping cream
• 1-2 tbsp. granulated sugar

Do It Yourself:

1. In the bowl of a mixer, combine the egg whites and egg white powder, and whip using the whisk attachment until frothy.
2. Add the granulated sugar and extracts, and continue whipping until stiff peaks form (about 8-10 minutes).
3. Over a large bowl, sift your powdered sugar and almond flour. If you want extra smooth shells, pulse your dry ingredients together in a food processor using 3 second intervals (and scraping down the sides between each interval). You can use a blender in place of a food processor in a pinch, or skip this step all together (I promise they’ll still be every bit as tasty!).
4. Gently fold your dry ingredients into your meringue mixture until the ingredients are completely combined. Be careful not to over-mix as this can cause your batter to be too runny.
5. Line your baking sheets with parchment paper and pipe all of your macaron shells. Firmly slam your baking sheets down to release any air bubbles and let your shells air dry on your counter for 30-60 minutes. If you’re making the shells with the sprinkles, be sure to add your sprinkles before you set the shells aside to dry.
6. Preheat your oven to 325°F (160°C) and bake your dried macaron shells for 10-12 minutes. You know they’re done when you can see the edges around the bottom start to brown. If you’re making the paint splatter funfetti shells, take a food-only brush and splatter your shells using your finger to pull back the bristles with some food coloring in various colors (gel food color works best).
7. Once your shells have cooled, it’s time to add some filling! To make the filling, whisk together your heavy cream and granulated sugar until you have stiff peaks.
8. Spoon your whipped cream into a piping bag and pipe onto half of your cooled macaron shells.
9. Top with the other half of the shells and serve immediately.

(Source: The Simple Sweet Life)

3. Funfetti Gooey Butter Cookies

You’ll Need: