A few weeks ago, I think I said pineapple upside down cake is my most favorite cake. But that’s because I forgot how much I love classic confetti cake with vanilla buttercream frosting.
Thank you, Dairy Queen for reminding me and releasing a confetti cake blizzard. Which is delicious, by the way. Court and I shared a small one on Friday night. I thought it would just be a ‘cake batter’ blizzard… aka vanilla ice cream with sprinkles, but it’s loaded with tons of frozen cake.
On occasion, Court likes to treat his coworkers to ‘Spudnut’ doughnuts from a local bakery, Crazy Cakes. I always pass on the donuts and try a mini cupcake… or three. I usually sample whatever ‘cupcake special’ is happening, but this time, they had two: margarita and strawberry cupcakes. I also needed my classic confetti cake fix.
The margarita cupcake was just ok. It was too sweet, and I scraped the frosting off because even my teeth developed type 2 diabetes.
The strawberry cupcake was great – not too sweet and bursting with strawberry flavor. Fairy cupcakes are still my #1 though.
Maybe I love them because the frosting is mint green.
All of these confetti cake themed treats inspired these:
Birthday Cake Cookies
Makes 1 dozen
Preheat oven to 350F and line a baking sheet with parchment paper.
1 cup all purpose flour
1 tsp baking soda
pinch of salt
Mix the above ingredients together. In a separate bowl, cream together:
1/3 cup melted butter
1/4 cup cane sugar
1/4 cup palm sugar (or brown sugar)
1 tsp vanilla
1 egg, lightly beaten
Add dry to wet, then stir in rainbow sprinkles. Form into 1-2″ sized balls, place onto baking sheet, and lightly press with a fork. Bake for 12-15 minutes or until the sides turn golden brown.
Call me crazy, but I have a thing for frozen cookies. So that’s what I did with my batch.