funfetti + raspberry cupcakes

after a day spent in the kitchen baking, my hair smells like sugar. someday someone is gonna love that about me…

Fluffy Vanilla (or Funfetti) Cupcakes
Makes 12 standard cupcakes
Adapted from Sweetapolita

½ cup whole milk or buttermilk, at room temperature, divided
2 large egg whites, at room temperature
1 egg, whole, at room temperature
2 tsp. vanilla extract
¼ tsp. almond extract
1½ cups cake flour, sifted before measuring
¾ cup sugar
½ Tbsp. + ½ tsp. baking powder
¼ teaspoon salt
3 Tbsp. unsalted butter, softened but cool, and cut into cubes
3 Tbsp. shortening
¼ cup rainbow sprinkles aka jimmies, if making Funfetti cupcakes

  1. Preheat oven to 350°F. Prepare a standard muffin pan with cupcake liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, about 2 Tbsp. of milk, vanilla, and the almond extract. Set aside.
  3. In a large bowl, combine the dry ingredients, including the sugar, and stir to combine thoroughly.
  4. Add the butter and shortening, and beat with mixer on low speed for about 30 seconds; then add remaining milk (about 6 Tbsp.), and mix on low speed until just moistened. Increase to medium speed and mix for 1½ minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you’re making Funfetti cupcakes, simply fold in the rainbow jimmies until just combined.
  6. Divide the batter into your prepared pans, no more than 2/3 full. {Use a standard ice cream scoop to get even batter distribution.}
  7. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be careful not to overbake. {The tops will still look pale.}
  8. Place hot baking pans on wire racks, then carefully—they’re hot!— remove the cupcakes from the baking pans immediately, to let cool.
  9. Let cool completely before frosting.

Frosting recipe after the jump!

Continue reading


cold-brew iced coffee

i love these summer sundays, when the morning air starts off warm and soft. i love my porch with its wiry blue table and wobbly white wooden chairs — a prime spot to take in the sunlight while it’s still dappled, before it becomes a scorcher of a heat source. (oh, our poor poor thirsty/dying/dead lawn…)

pleasant porch weather aside, i know it’s truly summer when i switch out my usual mug of hot coffee for a tall glass of the iced kind, milk and sweetness swirled in and ice cubes clinking. it’s a cinch to prepare, and a lovely warm-weather ritual to have: the night before, fill a glass jar or french press with your favorite coffee grounds and fresh water, and let sit on the counter for 12 hours. wake up in the morning, strain out the grounds (or press your plunger), and pour over ice. if i’m adding sugar (or condensed milk, if i’m gettin’ fancy), i’ll shake it up and make sure it gets mixed and thoroughly dissolved before involving the ice cubes.

overnight iced coffee: it’s one of those things in life that has a fantastic simplicity-to-loveliness ratio. 

Cold-Brew Iced Coffee
Makes 1-2 servings
Adapted from Smitten Kitchen and Pink of Perfection
Original method and recipe from The New York Times

1/3 cup coarse-ground coffee
1 ½ cups water

  1. In a French press or jar, stir together coffee and water. Cover and let rest at room temperature overnight or 12 hours.
  2. In the morning, plunge French press, or if using a jar, strain coffee through a coffee filter. Dilute with water and add milk and/or sugar, if desired, before pouring over ice.