Vegan Funfetti Cupcakes
User Reviews
5
3 reviews
Excellent
Vegan Funfetti Cupcakes
Report
Light and fluffy vanilla cupcakes with funfetti sprinkles baked inside.
Share:
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 sugar ¾ cup + 2 tablespoons, aka superfine sugar
- 6 Tablespoons vegetable oil
- 3 Teaspoons vanilla extract
- 200 g Sprinkles 1 cup, vegan-friendly
To top:
- 240 g vegan butter (1 cup)
- 1 Teaspoons vanilla extract
- 600 g powdered sugar 500g, aka icing sugar
- 2-3 Tablespoons Sprinkles vegan-friendly
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
