Happy 1 Year Blogiversary!

Actually--I'm delayed--2 months!

Have you ever been in a deep sleep, to be awoken by "CRAP! I FORGOT!" I had one of those "oh crap" moments last week. I got up, checked the blog and sure enough, I missed my own blogiversary. How on earth did that happen? I could have sworn I started late fall.

A well, all is forgiven.

Since starting this blog, I lost my job, gained some new ones, went on fabulous trips, and found out I was about to become a mother for the first time. So this past year has been very life changing for me!

Last week, while watching Food Network, I saw a commercial for funfetti. I quit buying boxed cakes a long time ago because I have so many great 'from scratch' recipes but for some reason, this commercial got the best of me and all I could think about was making funfetti. (I am pregnant after all and sometimes when you want something, there is no changing your mind). After posting my desire on Facebook, I got several laughs. After recieving a suggestion of just making it myself, I figured, 'yea, I can do that'.

What better way to celebrate a year of greatness other than homemade funfetti?

I loved these cupcakes. I used my 'go to' yellow cake recipe derived from The Joy of Baking and the frosting is my alteration from Martha Stewart's "Cupcakes" book.

Cupcake Recipe:

(I halved the recipe and got about 36 mini cupcakes. I baked them for about 10 minutes)

Yellow Buttermilk cake
Recipe derived from “Joy of Cooking”

Dry Ingredients whisk together and set aside:
2 1/3 cups sifted cake flour (I used regular all-purpose and it worked just fine)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1 teaspoon vanilla powder (you can omit this if you cannot find it)

Cream Mixture:
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 1/3 cups sugar

Whisk together lightly and set aside:
3 large eggs
1 teaspoon vanilla


Liquid:
1 Cup Buttermilk

Fold in ingredients:

1/2 cup Jimmies (sprinkles)



Directions:
1. Cream butter with paddle attachment until creamy. Add sugar and beat until light and fluffy, 3-5 minutes. Then, gradually beat in the eggs/vanilla mixture. Beat for about 2 minutes.
2. On the lowest speed, alternate adding the flour mixture and buttermilk in 3 parts ending with the flour. Fold in sprinkles.
3. Pour batter into (2) 8-inch round cake pans lined with parchment on the bottom or greased and floured. Bake at 350 degrees for 30-35 minutes or until a cake tester comes out clean.


Frosting:
1 1/2 unsalted room temperature butter
4 cups confectioners' sugar, sifted
4 oz. cream cheese, room temperature
1 teaspoon vanilla

Directions:
1. With a mixer, beat butter until creamy. Add cream cheese and beat until fluffy.
2. Reduce spead of mixer, add confectioners sugar and vanilla. Mix until the sugar is incorporated, then increase speed of mixer and beat until fluffy. About 5 minutes.
3. Can be refrigerated for up to 10 days.
4. Put into a piping bag and pipe onto cupcakes (or cake).

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