This weekend was a lot of fun. Not only was it Super Bowl weekend, but my first baby turned 7 years old. I’m not quite sure how this happened so quickly, but I wanted to make sure I could do everything to help her birthday be as special as possible.
You see, our family philosophy is to only have large birthday parties with the kids’ friends every five years. We invite friends to a 1st birthday party, a 5th birthday party, a 10th birthday party, and a 15th birthday party (could my kids ever get this old?). Why do we do this? Honestly, I feel like our society places too much emphasis on having the biggest and the best for kids, and I don’t want my kids to feel entitled to these celebrations each year. Before I know it, I could see parties requiring more bells and whistles, more presents, more MORE! I like to keep it simple, and a humble birthday celebration at home with our little family works just right for us.
This year, we attempted to go bowling (lanes were full), we played in the arcade a while, I cooked the birthday girl’s favorite dinner and we sang her happy birthday as she blew out the candles on her special request — cupcakes in ice cream cones. We keep presents to a minimum and just dole out a lot of love and appreciation.
I used the recipe for homemade funfetti cake and marshmallow buttercream frosting posted on Baked Bree. The girls helped me make the batter and fill all of our ice cream cones. We had a lot of fun and I love teaching my kids how to cook and bake.
The recipe that I used is for two round layers, but it baked nicely in the cake cones. It did take a little longer than the original recipe required though. The cake was moist and sweet with splashes of color throughout due to the sprinkles. The marshmallow buttercream frosting was super easy to make, too. Adding a pinch of salt to the original recipe helps reduce the sugary bite of the buttercream.
2 1/4 Cups all purpose flour
1 Tbs baking powder
1/2 tsp salt
1 1/4 Cups buttermilk
1 1/2 Cups sugar
2 tsp lemon zest
1 stick butter, softened
4 egg whites
1 tsp lemon extract
3/4 Cup rainbow sprinkles
24 cake cones
Preheat your oven to 350 degrees and cover two muffin tins with foil. Pierce a hole in the foil over each muffin cup and snugly insert a cake cone into each hole.
Sift together your dry ingredients (flour, salt, and baking powder) in a medium bowl. In a separate bowl, whisk together your buttermilk and egg whites.
In the bowl of a mixer, add your sugar and lemon zest. Rub the sugar and lemon zest together a bit to release the essential oils in the zest. It will smell amazing! Add your butter to the sugar and mix until creamy (about 2-3 minutes), then add your lemon extract and mix a bit more.
Alternate adding your wet and dry ingredients to the mixer in thirds, scraping down the sides as needed. Once all ingredients are added, fold in your sprinkles by hand. Don’t stir this too much because the sprinkles will start to break down.
Fill your cones 3/4 of the way full and bake for 35-40 minutes, or until a toothpick comes out clean. Let them cool completely and ice with your favorite frosting or use the following recipe for marshmallow buttercream.
Here is what you need for a batch:
2 sticks of butter, softened
1, 7 oz container of marshmallow cream
2 Cups of confectioners sugar
1 tsp vanilla extract
1 tsp lemon extract
1/4 tsp salt
Beat your butter until fluffy, then add your marshmallow cream and beat a few more minutes. Add your powdered sugar, salt, and extracts and beat for 7-10 minutes until fluffy and smooth. You want to beat this until the sugar is completely dissolved. It is so good!