Funfetti Cupcakes

 

Back in the day I used to absolutely adore funfetti. I don't really know why. Something about sprinkles and rainbows and vanilla happiness. 

So when a friend requested I make these cupcakes for a joint birthday party I was stoked and immediately went out on the prowl for vegan sprinkles.

The great thing about these cupcakes too is that they are so simple - vanilla cupcakes with vanilla frosting - the only different is the boat-load of sprinkles I poured into them! And what a different those sprinkles made :)

Funfetti Cupcakes

• 3/4 cup soy milk
• 2 tsp apple cider vinegar
• 1 Tbsp ground flax seed
• 3/4 cup sugar
• 1/2 cup vegetable oil 
• 2 tsp vanilla extract
• 1 1/4 cup flour (I used Bob's Red Mill Organic Unbleached)
• 2 Tbsp cornstarch 
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 teaspoon salt
• Vegan sprinkles!

Preheat oven to 350 degrees and line cupcake tin

Start by whisking together apple cider vinegar, flax seeds and soy milk in a main mixing bowl and set in the fridge for about 5 minutes to curdle.

In a separate bowl, sift together all dry ingredients EXCEPT for the sugar. 

Pull your "egg" out of the fridge and whisk in vanilla and vegetable oil. With mixer on low, add in sugar and mix until just combined.

Slowly add dry ingredients to wet ingredients until fully combined (little lumps okay but I usually beat the mixture together in my mixer for 3-5 minutes).

Fold in about half the container of sprinkles or until your batter is adequately saturated with rainbow goodness.

Pour mixture into cupcake liners or tins UNTIL NO MORE THAN 3/4 of the way full! Don't overfill!

Bake at 350 for 15-11 minutes (Don't overbake!)

Transfer to cooling rack and allow to cool while you prep the frosting.

Sprinkly Vanilla Buttercream Frosting

• 1/2 cup non-hydrogenated shortening (room temp)
• 1/2 cup non-hydrogenated butter substitute (room temp) 
• 1/3 cup vegan cream cheese
• 3 cups powdered sugar
• 1 Tbsp vanilla extract
• 2 Tbsp (or less) vanilla soymilk
• More sprinkles!

Beat shortening and butter together until totally combined and fluffy.

Add cream cheese and beat for another 2-3 minutes

Slowly add in sugar and vanilla and soymilk alternating and continue to beat for about 5-7 minutes or until fluffy! Add as much or as little soymilk as you need to get the right consistency.



Lastly, fold in sprinkles and then pour into a piping bag and pipe onto fully cooled cupcakes.

Remember when just now I said pipe onto fully cooled cupcakes?

Well I was in a rush so I cheated and piped the frosting without letting the cupcakes cool completely and it got all melty :( You can probably tell from these pictures but it's not as perky and pretty as usual.

That's why you gotta wait until they are fully cooled!!

But they sure were delicious!! And Happy Birthday to Anna and JJ!

 

Complete cupcakes after topping them with the last of the sprinkles!

Tasted just like I remember funfetti tasting :)


Another success in the world of vegan cupcakes.


Live long and prosper cupcake lovers!

Vanilla Mini Cupcakes with Rose Infused Cream Cheese Frosting

 

My first ever mini cupcakes! 

Lessons learned: Don't believe the lady at kitchen kaboodle who tells you that the cupcake liners will hold the form of your cupcakes. WRONG. I lost 5 or 6 because they came out of the oven all warped and didn't rise.

Use a cupcake tin!! Definitely won't make that mistake again...

Don't fill them more than 3/4 of the way full! Oops :) Some of them spilled up over the edges and just generally didn't bake as evenly as I would have liked.

But on the bright side they tasted awesome :) And so festive! The only way they could be more Valentines-ey is if I had used heart sprinkles or ribbon or something. I prefer the simplicity though...

Vanilla Mini Cupcakes

Makes 24 mini cupcakes!

• 3/4 cup soy milk
• 2 tsp apple cider vinegar
• 1 Tbsp ground flax seed
• 3/4 cup sugar
• 2/3 cup non-hydrogenated margarine (Earth Balance) 
• 2 tsp vanilla extract
• 1 1/4 cup flour (I used Bob's Red Mill Organic Unbleached)
• 2 Tbsp cornstarch 
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 teaspoon salt

Preheat oven to 350 degrees and line cupcake tin

Start by whisking together apple cider vinegar, flax seeds and soy milk in a small bowl and set in the fridge for about 5 minutes to curdle.

In your main mixing bowl, cream together margarine and sugar with your mixer on low - be careful not to over beat (no more than two minutes!) Add in vanilla and beat for an additional 10 seconds or until combined.

In a separate bowl, sift together all dry ingredients.

Slowly add dry ingredients to wet ingredients until fully combined (little lumps okay but I usually beat the mixture together in my mixer for 3-5 minutes)

Pour mixture into cupcake liners or tins UNTIL NO MORE THAN 3/4 of the way full!! Don't overfill them!!

Bake at 350 for 13-15 minutes (Don't overbake!)

Transfer to cooling rack and allow to cool while you prep the frosting.


Rose Infused Cream Cheese Frosting

• 1/3 cup non-hydrogenated shortening (Earth Balance)
• 1/3 cup non-hydrogenated butter substitute (Earth Balance)
• 1/3 cup vegan cream cheese (Trader Joe's has their own brand now!! Or Tofutti - classic)
• 3 cups powdered sugar
• 2 Tbsp Rosewater

Beat shortening and butter together until totally combined and fluffy.

Add cream cheese and beat for another 2-3 minutes

Slowly add in sugar and rosewater alternating and continue to beat for about 5-7 minutes or until fluffy! Feel free to add soymilk if you need but I like my frosting a little thicker :)

Pour into a piping bag and pipe onto fully cooled cupcakes.

Top with sliced strawberries and enjoy this simple and satisfying Valentine's Day Treat!




Live long and prosper lovebirds! <3