So, um… Recently, there’s been some complaints about my baking… Now, I don’t want to go naming names, or anything *cough*Dave*cough*.
Shocking! I know!… And what exactly is his complaint? It’s too brown… Yup, you read that right… “How come everything you bake is brown?,” he says. “No body likes brown,” he says. “You should use more colour,” he says… Of course I handled this with grace and an open mind 😉
After I finished pouting, I revisited my more recent posts and have to admit that he’s right. Though the recipes are tasty, the colours emerging from my kitchen have been pretty bland. So today, I hope to dazzle you with a rainbow of sprinkles and sparkly coloured sugar.
Now, we all know that funfetti cakes are a big hit with the kids, but were you aware that adults are not immune to funfettie’s magic? Even my grumpiest co-worker couldn’t resist, and smiled when I brought these babies in!… hmm, maybe Dave is on to something 🙂
A note about sprinkles. Vegan sprinkles can be hard to find, confectioner’s glaze (or shellac) is a common ingredient. I check the ingredient label every time I see sprinkles and hoard the ones without confectioner’s glaze. Be aware that some brands use it in some of their sprinkles but not necessarily all of their sprinkles (sometimes it seems kind of random). Last time I checked, all of the Quality Sprinkles are vegan and gluten free (but check ingredients just incase of any changes), they also have some fun and super cute mixes. Also be aware that I have not come across a coloured sugar that does not contain confectioner’s glaze, but it’s super easy to make yourself by stirring liquid food colour (a couple of drops at a time) into coarse grained sugar, until you achieve the colour you want, then spread it out and let it dry completely.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Recipe Type: dessert
Makes: 12 cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/3 cup Vegan Butter, melted (I used Earth Balance)
- 3/4 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 6 tbsp Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/3 cup Sprinkles*
- 1/2 cup Vegan Butter (I used Earth Balance)
- 1/4 cup Shortening
- 3 1/2 cups Powdered Sugar (sift if lumpy)
- 1 1/2 tsp Vanilla Extract
- 1/4 cup Plain Non-Dairy Milk (I used unsweetened almond)
- Additional Sprinkles (for decorating)**
to make the cupcakes:
Preheat oven to 350°F and line a muffin tin with paper liners.
Stir together the flour and baking powder. Set aside.
Using a hand mixer, beat the melted vegan butter and sugar together until combined. Add the vanilla and yogurt, and beat for 1 – 2 minutes. Mix in the milk. Add the flour mixture and blend just until just smooth.
Stir in sprinkles, taking care to not over mix or the colours will bleed.
Fill lined muffin wells 2/3 full and bake for 15 – 20 minutes, until an inserted toothpick comes out clean.
Allow cupcakes to cool in tin for 5 minutes, before transferring to rack.
to make the frosting:
Beat the vegan butter and shortening until thoroughly combined and smooth. Add the sugar and beat until light. Add vanilla and 2 tablespoons of milk, and beat until smooth. Add the remaining sugar and beat until light and creamy (3 – 5 minutes). If needed add more milk 2 teaspoons at a time, beating well after each addition.
When cupcakes have completely cooled, frost and decorate with sprinkles.
*Do not use nonpareils (the round sprinkles) in the batter, as they have a tendency to bleed. Use jimmies (the long sprinkles).
**To decorate, I used a combination of jimmies, nonpareils, and coloured sugar.
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