♥ Vegan, refined sugar-free, nut-free
Yield: 15 cupcakes Total Time: 40 min
INGREDIENTS: Funfetti Cupcakes
1/2 (115 g) cup vegan butter, softened to room temperature
1 cup (200 g) muscovado sugar
6 cups aquafaba, measured after whipping
1 Tbsp (5ml) pure vanilla extract
1 cup (250 g) almond milk
1 tsp (5 ml) apple cider vinegar
2 cups (240 g) cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup vegan rainbow sprinkles
INGREDIENTS: Vanilla Frosting
1.5 cups (225 g) cane sugar, blend in food processor/blender until fine
1 cup (45 g) vegan butter, softened to room temperature
2-3 Tbsp (40 ml) almond milk
1 tsp (5 ml) vanilla extract
Additional: cocoa powder as per taste
DIRECTIONS: Funfetti Cupcakes
Preheat the oven to 180 C (350 F) and line a standard muffin pan with paper liners. Spray inside the liners with oil, to prevent cupcakes from sticking.
Prepare aquafaba (egg replacement): Add the liquid from a can of chickpeas to a small-medium bowl. Beat with electric hand mixer until foamy, about 1-2 minutes. When ready to use, measure 6 tablespoons of the foamy white part.
Make vegan buttermilk: Combine the almond milk and apple cider vinegar in a small bowl and stir a little. Set aside to curdle for a few minutes.
In a large mixing bowl, add the softened vegan butter and sugar. Mix with an electric hand mixer on medium speed for 2 minutes until creamed together.
Now add in the 6 tablespoons whipped aquafaba and vanilla. Mix on medium speed for 1 minute until combined well.
Stop the mixer for a moment and add the dry ingredients in this order: flour, baking powder, baking soda, salt. Mix on low speed until just incorporated, then slowly pour in the almond milk/vinegar mixture, and continue to mix until smooth and well combined. Fold in 1/2 cup of sprinkles gently with a spoon.
Fill the liners 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean.
Completely cool the cupcakes before frosting.
DIRECTIONS: Vanilla Frosting
Beat the vegan butter with an electric mixer until creamy.
Gradually add the fine cane sugar, about 1/2 cup at a time, until all the sugar is mixed in.
With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time. Add the vanilla as well, and increase the speed to high. Beat for about 30 seconds, until light and fluffy.
If the frosting seems too thick, you can add more non-dairy milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
Coat your cooled cupcakes with the vanilla frosting and sprinkle funfetti as desired. Enjoy your vegan Funfetti Cupcakes!
SUBSTITUTES 1:1
Vegan butter: Coconut oil
Sugar: Unrefined cane sugar and its varieties such as muscovado, demerara and turbinado
Almond milk: Any non dairy milk
Cake flour: All purpose flour or quality gluten free flour mix
Additional: Cocoa powder as per taste