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Mary Ellen’s Famous Funfetti Cupcakes
Funfetti cupcakes have long been a family favorite. This simple recipe made me famous with students and teachers alike when my girls were in grade school. No one could get enough of these little pillows of fluffy deliciousness!
Makes approximately 24 cupcakes:
One box Pillsbury Funfetti Cake Mix
3 large eggs
½ cup vegetable oil (I use canola)
1 cup water
1 tsp vanilla extract
1 pint heavy whipping cream – leave in fridge until ready to use
Confectioner’s sugar – sweeten to taste
1 tsp vanilla extract
Optional: very small drop or two of food coloring. I’m partial to pale pink because it complements the sprinkles so nicely!
Sweetened shredded coconut
Place medium stainless steel mixing bowl in freezer. Cream whips better if bowl and cream are thoroughly chilled.
Preheat oven to 350 degrees. Follow directions on the box for mixing cupcakes and don’t forget to add the vanilla!
Line two cupcake pans with paper liners. Distribute batter evenly filling each about ½ full. This should make 24 cupcakes, but I like my cupcakes a little larger, so I’m okay with making a few less.
Bake about 20-25 minutes on middle rack or until tops are light golden and cake tester comes out clean when inserted into center. Remove and allow to cool completely.
While cupcakes are cooling, remove bowl from freezer. Pour whipping cream into bowl. Add vanilla. I add my confectioner’s sugar a little at a time because I like my whipped cream only slightly sweet. If coloring the cream, carefully add food coloring and start mixing. Adjust until you have desired color. Whip cream on medium to high speed until stiff peaks form. Be careful not to over-whip or else you’ll end up with butter.
Top each cupcake with a generous amount of whipped cream. Top with sprinkles and coconut. Serve and watch them disappear!
Note: If not eating right away, cupcakes will need to stay refrigerated because of the whipped cream.