Princess Funfetti Cake (recipe adapted from Baking Outside the Box)
3 1/2 Cups flour
4 teaspoons baking powder
1 tsp salt
2 Cups granulated sugar
1 Cup unsalted butter, softened
1 Cup milk
1/2 Cup sour cream
1 tsp princess emulsion
7 egg whites
1 Cup jimmie sprinkles
Preheat oven to 350 F. Grease and flour (or use Baker’s Joy w/ flour spray) two 9-inch cake pans.
Mix flour, salt, and baking powder together in a large mixing bowl and stir well. In a separate bowl, cream butter, sour cream and sugar. When mixed thoroughly, mix into larger bowl with dry ingredients and add milk, Princess emulsion and mix together with mixer. Add in egg whites and mix again (don’t over-mix). Stir in sprinkles until evenly distributed.
Evenly distribute into two cake pans. Bake for about 30 minutes, or until toothpick comes out clean.
Magnolia Bakery’s Traditional Vanilla Buttercream Frosting (adapted for maximum princess flavor)
1 Cup (2 sticks) unsalted butter, very soft
8 Cups confectioner’s sugar
½ Cup of milk
2 tsp princess emulsion (original calls for vanilla extract)
food coloring of your choice
Place butter in a large mixing bowl. Add 4 cups of the sugar, then milk, and princess emulsion (or vanilla extract). Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you might not need all of the sugar). Add food coloring and mix thoroughly. Frost at room temperature.