Hello all! Our dear friend Jamie had her seventeenth birthday last weekend, so to celebrate we whipped up a little somethin’ somethin’ for her to nibble on. Caty had a marvelous two-person cupcake recipe we thought would be perfect, so we adapted it into a mini two-layer funfetti birthday cake. Awesome, I know. The best part is, it was simple to make and looked adorable! Easy as pie. Er, cake.
Mini Funfetti Birthday Cake
Adapted from How Sweet Eats
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 heaping teaspoon baking powder
Pinch of salt
1 1/2 tablespoons milk
1-2 tablespoons mini rainbow sprinkles (nonpareils)
- Preheat oven to 350 degrees. Grease two jumbo muffin tins.
- In a bowl, whisk together egg white and sugar. Add vanilla and butter, stir well. Add flour, baking powder and salt, stir until combined. Stir in milk. Divide batter equally between the two muffin tins.
- Bake for 10-15 minutes, or until cake is set
For the frosting:
With an electric mixer, cream 2 tablespoons softened butter. Add 1 tablespoon milk and a couple drops of vanilla extract. Beat in 1/2 cup to 3/4 cup powdered sugar, or until you’ve reached your desired consistency.