Funfetti Cake with my fun friend

We are adults so we can eat cupcakes for breakfast!

Preheat oven to 350°F.
Baking Time: 25 to 35 Minutes for two 9 inch rounds or 10-13 minutes for 24 cupcakes

Ingredients
4 1/2 egg whites  
1 cup milk
2 teaspoons vanilla  
3 cups cake flour
1 1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt  
12 tablespoons unsalted butter (softened)
2 tablespoons sprinkles of your choice (multi color jimmies are the best)


Equipment: Two 9-inch by 1 1/2-inch cake pans greased, bottoms lined with
parchment or wax paper, and then greased again and
floured. Or in my case two cupcake pans with liners in each well.

Preheat the oven to 350°F

In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla.
In a large mixer bowl combine the dry ingredients and mix on low speed for 30 seconds
to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry
ingredients are moistened. Increase to medium speed (high speed if using a hand mixer)
and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the
sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each
addition to incorporate the ingredients and strengthen the structure. Scrape down the
sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. Bake 25 to 35 minutes for two 9 inch rounds or 10-13 minutes for cupcakes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
Let the cakes cool in the pans on racks for 10 minutes and then continue to cool on cooling rack.

White Frosting
Makes more than enough for one 2-layer 9-inch cake or 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.