Epic Cupcake Fail?

I made the cupcakes last night using a new recipe I found online. The guys at The Subway Alumni Show like confetti cupcakes, and I've never made them before. After Corey and I got the ingredients I didn't already have and got started on my experiment. These didn't turn out exactly how I imagined for several reasons. 1. I couldn't get the blue icing dark enough. 2. The cake wasn't as moist as I'm used to. 3. I've never used a piping bag to ice cupcakes. 4. I should have used buttercream frosting instead of cream cheese. But the end result is delicious, no matter how unattractive they may be. I know this because I ate one for breakfast. Diet, what?

I hope they make it to Chicago in one piece. I've packed them quite well using a new air bladder I recycled from an Office Depot shipment. I'll just go ahead now and post the recipe.

Funfetti Cupcakes
1/2 cup milk
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp butter, soft
2 tbsp rainbow sprinkles

Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners.
In a measuring cup, whisk together milk, egg whites and extracts. Set aside
In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.
Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.
Remove from pan and cool completely on a wire cooling rack before frosting.
Makes 12.