Description
You can now have your (vegan) cake and eat it too!
Ingredients
- FOR THE CUPCAKES:
- 1-¾ cup All-purpose Flour
- 1 cup Organic Cane Sugar
- ½ teaspoons Baking Soda
- ½ teaspoons Sea Salt
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Apple Cider Vinegar
- 6 Tablespoons Grape Seed Oil
- 1 cup Filtered Lukewarm Water
- ⅓ cups Vegan Rainbow Sprinkles
- FOR THE FROSTING:
- ½ cups Vegan Butter, At Room Temperature
- 2 cups Organic Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Plain Unsweetened Almond Milk
Preparation
Preheat oven to 375ºF. Line a 12 serving cupcake pan with liners.
In a large mixing bowl, add the all-purpose flour, sugar, baking soda, and salt. Whisk to combine.
Make two small holes and one large hole in the dry mixture. Pour the vanilla extract into one small hole, the apple cider vinegar into the second small hole, and the grape seed oil into the largest hole. Add water to the mixture and stir to fully combine.
Fold in the rainbow sprinkles. Evenly add the cake batter into the 12 cupcake liners.
Bake for 18 to 20 minutes, or until fully cooked through. Let cool on a wire rack completely.
While the cupcakes are cooling, we are going to make the frosting. In a large mixing bowl, add the butter. Using a hand held mixer, whisk the butter until it looks like whipped cream.
Add the powdered sugar add whisk again until well combined, and it looks like sand.
Add the vanilla extract and almond milk, and whisk for a final time until well combined and it looks like butter frosting.
Place frosting into an icing piper or makeshift plastic zip lock piper with the corner cut off. Frost the cooled cupcakes evenly and add some extra sprinkles to the top. Enjoy!
