it seems like my husband and i are in what could now be considered a lifelong battle. 

an epic battle of function vs style. 

when i first met wesley, he didn't know style from a hole in the wall. literally. if we for some reason put a hole in the wall i'm sure he would have tried to convince me it looked fine and added some functionality to the living situation.

these days wes is usually bettered dressed than i am and feels almost a little too comfortable with interior design. but the function vs style battle wages on. most commonly in our kitchen. 

the new practice when i arrive home is to quickly survey the scene to see what if anything wes has decided to move. the next decision then comes down to two scenarios… 

1. is this something i can live with?

2. how can i rearrange this so he doesn't really notice?

usually, i opt for option two and the dangerous dance commences. i move it. he moves it. i move three things. he moves four. and after about seven battle rounds, enough blood has been spilled and we agree on some compromise and move on to the next area lacking functionality/style. 

but, of course there are some things we don't need to argue about. this cake base is a tried true favorite i have been serving up for years and never disappoints. it's light and fluffy and can easily be tweaked to match the flavors you are feeling with just an adjustment or two. plus the sprinkles make it freaking adorable.

sprinkle cakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs

2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. .75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract. 1 cup confetti sprinkles.

preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.

with the mixer on a medium speed, add in the eggs until just combined. 

still on medium, pour in the milk and buttermilk and mix till smooth. pour in both extracts. 

with the mixer on a slow speed add in the dry ingredients until just combined. 

mix in the sprinkles with a spatula and spoon the mixture into a large ziplock or piping bag.

into prepared cupcake pans, add 2-3 tbs batter to each pan. 

bake until a toothpick comes out of the cake clean. about 15 to 20 minutes

allow to cool completely, frost and serve. 

xoxo
a

sprinkle cakes.
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs

2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. .75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract. 1 cup confetti sprinkles.

preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.
with the mixer on a medium speed, add in the eggs until just combined.
still on medium, pour in the milk and buttermilk and mix till smooth. pour in both extracts.
with the mixer on a slow speed add in the dry ingredients until just combined.
mix in the sprinkles with a spatula and spoon the mixture into a large ziplock or piping bag.
into prepared cupcake pans, add 2-3 tbs batter to each pan.
bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with your favorite frosting and serve.