What’s better then baking on a weekend? Vegan baking on a weekend! I wanted to make something different from a plain vanilla-so I decided to make vegan funfetti cupcakes. These are so delicious and colorful – and so easy! These have been a huge hit in my house. They aren’t going to last much longer! I hope your family enjoys them too. Try not to eat them all yourself! Read the recipe below.
Funfetti Cupcake Recipe
1 1/2 cups all-purpose flour
1 cup of sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup almond milk
1/2 cup coconut oil
2 Tbs apple cider vinegar
1 Tbs vanilla extract
1/4 cup vegan rainbow sprinkles (You can add less or more if you like! See how you feel!)
Preheat your oven 350 degrees and line a 12-cup cupcake tin with cupcake liners.
While the oven is heating, up measure out the coconut oil into an oven-proof mixing bowl (I use a measuring glass). Melt the oil in the oven while it heats up. Let cool.
Mix together flour, sugar, baking soda and salt in a large bowl. Then in a separate bowl whisk together almond milk, melted coconut oil, vinegar and vanilla. Mix the dry and wet mixture together until just combined. Finally stir the sprinkles into the batter!
Spoon the cupcake mixture into the liners. Fill about two-thirds of the way full. Bake for approximately 18-20 minutes or until toothpick inserted into the center comes out clean. Make sure to let them completely cool before you frost them.
Vanilla Frosting Recipe
3/4 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
3/4 tsp vanilla extract
2 Tbs almond milk
Beat shortening with a stand or hand mixer. Add sugar a cup at a time with the mixer running on low until combined. Then add vanilla and almond milk. You may need less or more almond milk. The frosting should now be a spreadable consistency. Increase the speed of your mixer to high and beat for 2-3 minutes until light and fluffy.
Vegan rainbow sprinkles
Scoop the frosting into a piping bag with a large piping nozzle. Pipe the frosting onto the cupcakes starting from the middle. Squeezing the bag from the top will give you the most control. I like to leave the edge to the cupcakes without frosting so you can see the colors of the cake! Frost 3 cupcakes then sprinkle the sprinkles over the top while the frostings still wet. Repeat until you have 12 beautifully decorated vegan funfetti cupcakes!
Recipe adapted from Chloe’s Vegan Desserts-Chloe Coscarelli