When you're the baker in the house, you bake your own birthday cake. Or in this case, your own Funfetti angel food birthday cupcakes!

Today is my birthday. It's also our wedding anniversary. (Yes, my husband planned that right, so he only has to remember one date!)

Ironically, this is the first time in a couple of years that I'm actually home to celebrate.

This is the "busy season" when it comes to backyard chickens, as you all know.

So most years, I'm off traveling promoting a book or hosting chick days events. But this year, I'm home.

And what better way to celebrate the occasion than a batch of yummy, festive, lighter-than-air Funfetti angel food birthday cupcakes!

You can use any kind of sprinkles you want in these, I just happen to love the big round confetti sprinkles. But feel free to sub in whatever you've got! 

It calls for superfine sugar so the batter is nice and smooth, but if you don't have any, just pulse some regular granulated sugar in a food processor for 2-3 minutes until it's nice small granules.

This recipe is a great way to use up some egg whites, if you have leftovers after making custard or Hollandaise sauce for example that only calls for egg yolks. 

When you crack your eggs and separate the whites, be sure that your mixing bowl is nice and clean, and don't get any yolk into the whites or they won't beat up well. Even a speck.

If you feel more comfortable, you can crack each egg white one at a time into a small bowl, then pour the white into your mixing bowl and crack the next egg into the small bowl.

The cupcakes will look fancier if you pipe the frosting. If you don't have a pastry bag and tip, you can just snip one corner off a plastic baggie and fill that with frosting, or just use a spatula to swirl the frosting on top of the cupcakes. 

Funfetti Angel Food Birthday Cupcakes

(scroll down for the printable recipe)

1/2 cup flour (all purpose or cake flour will work)
1/8 tsp salt
3/4 cup superfine sugar, divided
6 egg whites, at room temperature**
2 1/2 Tbsp warm water
1/4 tsp vanilla bean paste
3/4 tsp cream of tartar
4 Tablespoons confetti sprinkles 

For the Topping
1 1/2 cups heavy whipping cream
1/2 cup confectioners sugar
1/2 tsp vanilla bean paste
Pinch salt
Pastry bag
1/2" round piping tip

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper inserts.

In a small bowl, sift together the flour and salt with half of the sugar.

In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, water, vanilla bean paste and cream of tartar until well combined, about 2 minutes. 

Continue to whisk the mixture on medium speed while slowly adding remaining sugar. Whisk until medium peaks form.

Remove the bowl from the mixer and sprinkle some of the flour mixture over the top. With a spatula, gently fold the flour into the batter. 

Continue sprinkling and folding until all of the flour has been incorporated and combined into the batter. Gently fold in the confetti sprinkles.

Divide the batter among the muffin cups, filling each cup nearly full. Bake for 18-20 minutes until golden on top and a toothpick inserted into the center comes out clean.

Cool completely on wire racks, then pipe the whipped cream with a 1/2" round tip and pastry bag over the cupcakes just before serving and top with more sprinkles.

For the Whipped Cream Topping:

In a mixing bowl, whip the heavy cream until soft peaks form. Add the confectioners sugar, salt and vanilla bean paste and whip until stiff peaks form. 

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