Homemade Funfetti, Take 3

This is my third attempt at homemade funfetti. The previous attempted were somewhat dry, and did not resemble the perfect moist texture of a boxed cake mix.

I decided to start with a recipe that was created to mock a boxed cake mix, Glory’s Perfect Vanilla Cupcakes. This cake recipe calls for “cake flour.” Now seeing as I don’t sift my flour or powdered sugar, or let my butter properly soften, we all know I’m not going to go to the store to get a specific kind of flour. Luckily, Amanda from iambaker has a recipe for making your own cake flour. The recipe also calls for buttermilk. For the reasons noted above, I am not using buttermilk. Good thing you can make that too.

Homemade Funfetti – recipe adapted from Glory’s Perfect Vanilla Cupcakes

2 1/2 cups flour

1/4 cup + 1 tbsp cornstarch

2 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup milk

1 tsp white vinegar (or lemon juice)

4 eggs, room temperature

1 1/2 cups sugar

1 tbsp vanilla

1 cup vegetable oil

1/4 cup sprinkles

1. Preheat oven to 350*F. Generously coat 2 8″ or 9″ cake pans with cooking spray.

2. Measure the flour into a small mixing bowl. Remove 1/4 cup + 1 tbsp of the flour and return to your flour bag/bin/container. Add the cornstarch to the flour in the mixing bowl and whisk together well.

3. Add the baking powder, baking soda, and salt to the flour mixture and whisk together.

4. Measure the milk into a glass or small bowl and add the vinegar. Let stand for at least 5 minutes.

5. With your mixer, beat eggs for about 30 seconds. Add sugar and mix well. Add oil and vanilla and mix.

6. Add about half of the flour mixture, and beat until fully incorporated. Then add about half of the milk. Repeat with the rest of the flour, and then the rest of the milk.

 

7. Quickly stir in the sprinkles by hand, then quickly split the batter between 2 8″ or 9″ pans.

8. Bake for 25-30 minutes. When cake is done, it should spring back to the touch, and a toothpick inserted in the center should come out clean. (Mine got a little over baked. It was still good but ended up being closer to a pound cake consistency rather than a boxed cake consistency.)

9. Let cool completely before removing from pans.

This cake was actually what I made for my final cake decorating class. So the outside is pretty too!