Funfetti Cupcakes. Vegan.
Also “Award Winning” (more on that in a bit).
When Chelsea announced that she was becoming a vegan all those many years ago, I was NOT pleased. I mean, yes – I admired her decision, and of course wanted to support her.
I just didn’t want to have to do any extra work to do so.
That said, I’ll admit that I’ve actually enjoyed the challenge of turning so many of her favorite foods into meat-, dairy- and egg-free versions, that were as – if not MORE – delicious than the originals.
These days Chels is more vegetarian than true vegan, but I’ve enjoyed transforming classic recipes so much that I decided to keep it going – as in these funfetti cupcakes!
And they’re the real deal. Tender cake, filled with rainbow sprinkles and topped with a vanilla bean frosting that is a KNOCKOUT. And of course, more sprinkles.
So about that award.
A few months ago we attended a sidewalk fair in our town, when my eye caught a table advertising a vegan cooking contest sponsored by a local organization that educates and promotes sustainable green practices. Veganism is an example of how a small action can make a surprisingly important impact on the environment, and the idea was that if people were exposed to delicious vegan food they just might be inspired to incorporate a little more plant-based eating into their diets.
I immediately signed up. And as I had not yet shared a vegan cupcake with you all, the timing was perfect.
And, apparently, so were the cupcakes – because they won “Best Dessert”!
I hope you agree.
For the cupcakes:
1 cup almond milk (or any dairy-free milk)
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup grapeseed oil (or any neutral oil)
2 teaspoons vanilla extract
1 1/4 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup rainbow sprinkles
For the frosting:
3/4 cup non-dairy spread, at room temperature
2 – 3 cups confectioner’s sugar
1 vanilla bean
2 – 3 tablespoons almond milk
rainbow sprinkles, for decorating
Make the cupcakes: Pre-heat oven to 350 degrees; line a 12-cup muffin tin with liners.
Place the almond milk and apple cider vinegar in a medium bowl and whisk – let sit for 5 minutes. Add the sugar, oil and vanilla and whisk again. Add the flour, baking soda, baking powder and salt and whisk till smooth. Add the sprinkles and whisk till just combined. Divide the batter evenly among your cupcake liners (they will be about 3/4 full).
Bake cupcakes for 20 – 25 minutes, or till a toothpick tests clean. Remove from tin and cool completely on a wire rack.
Make the frosting: Beat the non-dairy spread with one cup of the confectioner’s sugar till light and fluffy; scrape down the sides. Split the vanilla bean lengthwise and scrape the seeds into the butter-sugar mixture, along with 2 tablespoons of the almond milk (here’s what to do with that scraped pod!). Beat till combined. Add another cup of confectioner’s sugar and beat once more. If you’d like a stiffer frosting gradually add the reserved confectioner’s sugar, a bit at a time, till the desired consistency is reached. For a looser frosting add the reserved almond milk.
Frost the cupcakes as desired and top with sprinkles. Keep chilled till ready to serve.
This delicious recipe brought to you by Sheri Silver
More vegan yumminess on Pinterest!