I live for birthdays. I love celebrating people’s birthdays because it is another excuse to make cupcakes. But when it’s my own birthday — watch out. I really like when I am the center of attention and that’s what my birthday is: a day all about me. And the fact that it happens to fall on Mother’s Day Weekend doesn’t really detail me from making it all about me. My mom knows I love her every single day, it’s not like I need to remind her how good she has it with me as a daughter. And if i do, I just bring up the fact that I was born on Mother’s Day. Which I do. Every single year. I used to get so excited about my birthday that my mom had to instigate a rule stating I couldn’t mention my birthday until April 10, one month before. That rule still stands today since who I was at 5 is pretty much who I am at 29. Except I cry less. Well, maybe that’s not true. But instead of crying when I am on time-out I cry at Suburu commercials and pictures of baby animals. So much has changed.
This is a pretty pivotal birthday because it marks the first time in 5 years that turning older doesn’t terrify me. Ever since I turned 25 every single celebration has been another “25th birthday.” This year I feel so full of change and yearning for adventure that I think it’s time to embrace 29. I also realize that I can’t work out 12 times a week and get 5 hours of sleep a night anymore. I am definitely getting older and sleeping is my favorite thing.
Big and mini, of course
But just because I’m almost 50 doesn’t mean I can’t celebrate with the only thing a five or twenty-five year old wants: sprinkles. Funfetti cake has always been my go to cake for birthdays. My water polo team in college would make a funfetti cake for whoever’s birthday it was, a tradition we thoroughly enjoyed. Because what’s the one thing you want after a grueling 3 hour practice? Cake and frosting, duh. My team and I were really close and this tradition is one I am really glad lasted for four years. I thought it was time to bring it back for such an epic birthdayis the perfect birthday treat and paired with pink champagne frosting it is the perfect grown-up treat. OK, fine, maybe growing up isn’t so bad. Still room for sprinkles. And crazy adventures ahead.
Funfetti Cupcakes*Recipe adapted from cakespy *Makes about 12 cupcakes
- 1-1/2 cups AP flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 8 tbsp butter, room temperature
- 1 large egg + 2 egg white, room temperature
- 2 tsp vanilla extract
- 3/4 cup milk (I used half-and-half instead)
- 2 tbsp rainbow sprinkles
- Preheat oven to 350F.
- Line cupcake pan with paper liners.
- In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
- Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
- Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
- 1 cup plus 1 tbsp. champagne or prosecco
- 2 sticks of butter softened
- 2 1/2 cups confectioners’ sugar
- Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.
- Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.