Have you heard of a baby sprinkle? This laughably twee term just means a small baby shower. Instead of pelting the mom-to-be with heavy, large gifts like cribs and strollers, you just flutter some clothes her way. Usually a baby sprinkle is for a second child, especially when the second child is a different sex than the first. Which is exactly what’s happening with my sister, Nina.
I’m so excited to be an aunt to another baby. Because even though my nephew is fuh-reaking adorable and hilarious, he is not a girl. And everyone knows that girls are superior in pretty much every way imaginable. (Sorry, Trey, if you ever read this. Also, sorry to any sons I may have in the future. I mean, I still wish you were girls. But I’m sorry.)
Girls are obviously wonderful at loads of things. Language acquisition, for example. (What up, chatty baby ladies!). And while I’m interested in watching my niece become an intelligent and independent female, I’ve got to admit I’m primarily looking forward to the clothes. Sure, baby boys can get all dapper with their miniature sweater vests and teensy bow ties, but those can’t even touch the cuteness factor of a baby-sized tutu.
To honor the impending birth of my niece, I threw my sister a sprinkle-themed sprinkle. Because A: sprinkles are fun and festive and B: I love wordplay. I maybe went a little overboard for 15 people. And my feet are pretty much killing me from two days of running around in the kitchen. But the resultant sugar coma was totally worth it.
I bought sprinkles in bulk from our local Giant Eagle Market district, where they apparently don’t believe that “rainbow sprinkles” need to include blue and purple. They are wrong, but we move on. The cashiers looked at me kind of funny, and I fought the urge to stick my tongue directly into the tub of sprinkles as they rang me up.
My favorite thing on the table was the cardboard letters, which I doused in spray glue and dunked in nonpareils. For the flowers, I fitted a small vase inside a large vase and filled the space between them with nonpareils, then picked up some colorful zinnias from the farmer’s market. Guests left with sprinkled popcorn balls and “cake batter” puppy chow (in those rainbow chevron bags).
And of course, a decorate your own cupcake station, with 5 different kinds of sprinkles. And no sprinkle party would be complete without homemade funfetti cupcakes. Even without the blue and purple sprinkles these still look pretty cool. The recipe is below, but please also check out these amazing blogs for the inspirations and recipes I used for this party.
HOMEMADE FUNFETTI CUPCAKES
- 3⅓ cups (400 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups (400 grams) granulated sugar
- 1 cup (226 grams) unsalted butter, melted
- 2 large eggs
- ½ cup (120 grams) plain, full-fat yogurt
- 1½ cups (370 grams) whole milk
- 4 teaspoons vanilla extract
- 1 cup rainbow sprinkles (not nonpareils)
- 200 grams egg whites (from 6-7 large eggs)
- 1⅔ cups (330 grams) granulated sugar
- pinch of salt
- 2 cups (452 grams) unsalted butter, cut into cubes
- 1 tablespoon vanilla extract
- gel food coloring (optional)
- Preheat oven to 350°F. Line standard muffin tins with cupcake liners.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl; set aside. In the bowl of a stand mixer, mix sugar and melted butter until combined, about 1 minute. Add eggs, one at a time, and mix until just combined, then add vanilla.
- With the mixer speed on low, add one third of the dry ingredients to the mixing bowl, followed by the yogurt. Add another third of the dry ingredients, then slowly pour in the milk. When all the milk is incorporated, add the remaining dry ingredients. Mix until just combined. With a rubber spatula, stir in rainbow sprinkles.
- Using a #20 disher, fill cupcake liners about two-thirds full. Bake for 18-22 minutes, or until toothpick inserted in the center cupcake comes out clean. Transfer to a wire rack and let cool in pan for 10 minutes, then place cupcakes directly on rack to cool completely.
- Fill a saucepan about halfway with water, and bring to a boil. Reduced heat to medium so water is just simmering.
- In the bowl of a standing mixer, combine egg whites, sugar, and salt. Place the bowl over the pan of simmering water, whisking the egg mixture constantly, until a candy thermometer reads 140°F.
- Attach the bowl to the mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium-high speed, whisking until stiff peaks form and the sides of the bowl are cool the touch, about 10-12 minutes.
- Reduce the mixer speed to medium-low, and gradually add chunks of butter. Once all butter has been incorporated, add vanilla and stir until the frosting comes together. Switch to the paddle attachment and continue beating on low for another 2 minutes, to eliminate air bubbles. Scrape down the bowl and beat until frosting is smooth.
- If coloring, add gel food coloring a drop or two at a time, mixing well after each addition, until desired color is achieved. Note that color will intensify as you stir.
- Pipe or spread icing onto completely cooled cupcakes.
