I will never get over the fact that my son hates cake. Every year, and with every birthday, I’m hoping he’ll warm up to a cake or cupcakes. Every year since he’s been old enough to put in a request, I’ve been disappointed.
It’s times like these that I wish I had a daughter in the mix. You know, someone to make pretty, sprinkle-y things for. Things like these cake batter macarons.
If you are a regular reader here, than you are familiar with this conversation . . .
“Hey Coley-bear (Yep, I don’t care that he’s turning 9. He’s still Coley-bear), what do you want for your birthday?”
“Just pumpkin muffins. No sprinkles, no frosting, no cake.” He knows me well, so he always adds in that last sentence for me.
I want to shout, “Your mom is a baker and blogs about it for a living. So can we agree on something that I can also share on the blog, because I’ve already shared pumpkin muffins—back when it was seasonal and two years ago.”
I’m awful. Although that realization doesn’t seem to stop me from persuading him to put in another request.
He wants macarons.
But not these cake batter macarons—of course not these—they’re filled and with sprinkles. I knew that though, I just had to get my sprinkle fix out. Stay tuned though, because I’m on a macaron run and I’ll be sharing the birthday boy’s chosen mac soon.
Cake Batter Macarons
Ingredients:
Macaron shells
- 60 g almond meal
- 120g confectioner's sugar
- 20 g granulated sugar
- 60 g egg whites (about 2 eggs)
- 3 tablspoons sprinkles
- Optional: 1 teaspoon teal powdered food color (I used Rolkem)
Cake Batter Icing
- 1 cups powdered sugar, sifted
- 1/4 cup yellow cake mix
- 2-4 tablespoons heavy cream
- 3 tablespoons butter room temperature
- ½ teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 drops pink food coloring
Read More: Cake Batter Macarons
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