Funfetti Cupcakes

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
4. Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Add the sour cream and mix until combined.
6. With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
7. Gently fold in the sprinkles, being careful not to overmix.
8. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
9. Bake for 22-24 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
10. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Vanilla Buttercream

1. Cream the butter until smooth.
2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.
3. Scrape down the sides of the bowl and mix just until combined. Add half of the frosting to a different bowl and stir in a drop of pink food coloring.
4. Flatten out a piece of plastic wrap and carefully transfer the white and pink frosting to the plastic wrap, making sure to keep it in two separate columns.
5. Roll the plastic wrap around the frosting tightly and twist the edges. Place in the fridge to chill.

Assembly

1. Once the cupcakes have cooled, pour nonpareils onto a small plate. Melt the white chocolate wafers in a small, but deep bowl.
2. Carefully dip the tops of each cupcake into the white chocolate, turning as you dip, until the entire top is covered. Be careful to keep the cupcake wrapper edges out of the white chocolate.
3. Quickly dip the edges of the cupcakes in the nonpareils, shaking the plate to redistribute them as you work. You'll need to work fast and turn the cupcake as you go until all edges are covered with nonpareils.
4. Prep a pastry bag with an Ateco 869 or similar piping tip. Cut one edge of the plastic wrap of frosting and slide it into the pastry bag with the exposed edge at the tip. This will give your frosting that beautiful swirled look of both colors.
5. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outside until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
6. Top each cupcake with more nonpareil sprinkles and a circus animal cookie. Enjoy!