Vegan Funfetti Cupcakes
User Reviews
5.0
3 reviews
Excellent
Vegan Funfetti Cupcakes
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Light and fluffy vanilla cupcakes with funfetti sprinkles baked inside.
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Ingredients
- 280 ml soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon apple cider vinegar (sub white vinegar or lemon juice)
- 230 g self-raising flour (1+ ¾ cups)
- ½ Teaspoon baking soda
- 180 g caster / superfine sugar (¾ cup + 2 tablespoons)
- 6 Tablespoons vegetable oil
- 3 Teaspoons vanilla extract
- 200 g Vegan-friendly sprinkles 1 cup)
To top:
- 240 g vegan butter (1 cup)
- 1 Teaspoons vanilla extract
- 600 g icing/powdered sugar (500g)
- 2-3 Tablespoons Vegan-friendly sprinkles
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Instructions
For the buttercream frosting:
Notes
- *The consistency of the frosting will depend on which type of butter you use. If it's too thick, add a splash of plant-based milk and if it's too runny, add more icing sugar.
- Store in an airtight container in a cool, dry place for up to 4 days.
- *The consistency of the frosting will depend on which type of butter you use. If it's too thick, add a splash of plant-based milk and if it's too runny, add more icing sugar.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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