Confetti Cakelets

One Year: Chocolate Chip Oatmeal Chocolate Chip Cream Pies
Two Years: Brown Butter, Cinnamon, and Smoked Almond Crinkle Cookies
Three Years: Toasted Marshmallow Crispy Treats
Four Years: Pepper Jack Orecchiette Mac and Cheese
Five Years: Banana Muffins with Coconut, Pecans, and Chocolate Chips

Confetti Cakelets
Makes 6-8 cakelets (or one sheet cake)

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1 cup granulated sugar
4 egg whites
1 tbsp imitation vanilla extract
1 tsp pure vanilla extract
1/3 cup canola oil
3/4 cup whole milk
1/2 cup sprinkles (traditional, not nonpareils)

1 stick unsalted butter, softened
1 tbsp imitation vanilla extract
1 tsp pure vanilla extract
2- 2 1/2 cups confectioner’s sugar
2-3 tbsp whole milk

more sprinkles (specifically, nonpareils), as desired

Preheat oven to 350 degrees Fahrenheit and grease a 9×13-inch pan. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar until fluffy, about 2 minutes. Beat in egg whites, one at a time. Beat in vanillas. Beat in canola oil. Beat in dry ingredients in thirds, alternating with whole milk. Stir in sprinkles until just combined. Pour mixture into prepare pan. Bake for 25-30 minutes, until a tester comes out clean. Let cool 5-10 minutes before turning out on a rack to cool completely before assembling.

Beat butter until smooth. Beat in vanillas and 1/2 cup of confectioner’s sugar. Beat in more confectioner’s sugar in 1/2 cup increments, alternating with the whole milk, until frosting fluffy and smooth.

Once cake is completely cool, use a 2-inch or 3-inch* biscuit cutter to slice individual rounds of cake, if making cakelets. Crumble the leftover rings of the sheet cake for decoration (note: there will be some waste here, if you are doing this). Frost each individual cakelet, then top with cake crumbles and nonpareils. Cake can be stored in an airtight container for up to three days.

*This is what I used.


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