VEGAN FUNFETTI CUPCAKES!!!!

Saturday, January 16, 2016

Happy Saturday! In honor of my blogs (very belated) fourth birthday, I celebrated by making some vegan funfetti cupcakes! All Those Little Things turned four on December 30th. I can't believe I've already been blogging for four whole years. To me that's ridiculously wild!

Anyway, these cupcakes are SO easy to make and SO SO good! On my birthday, I was always the kid with the super cool mom who'd arrive to school midday with a huge platter of crazy awesome cupcakes to share with my homeroom. She's the real master of making fun and incredible cupcakes, but I thought I'd give it a shot.
You will need:
  • 1 cup non-dairy milk + 1 tsp apple cider vinegar
  • 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
  • scant 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup rainbow sprinkles* + more for topping
Here's how to do it:
  • Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.
    In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
     
  • Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
     
  • Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
     
  • Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.
     
  • Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
     
  • Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
     
  • Bake on a center rack at 350 for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
     
  • Let cool completely on a cooling rack.
     
  • Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.
ENJOY!
Happy Birthday All Those Little Things!! <3

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