Vegan Funfetti Cupcakes
Colorful sprinkles and a tender crumb characterize these plant-based cupcakes. Topped with a silky vanilla buttercream, they serve as a classic choice for birthday gatherings and celebratory events.
Ingrédients
- 1/2 cup vegan butter · softened
- 1 cup granulated sugar
- 6 tbsp aquafaba · whipped
- 1 tbsp pure vanilla extract
- 1 cup unsweetened soy milk
- 1 tsp apple cider vinegar
- 2 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup rainbow sprinkles · plus extra for topping
- 1 recipe vanilla vegan frosting
Préparation
- 1
Preheat the oven to 175°C. Line a muffin pan with paper liners and lightly spray the inside of the liners with oil.
- 2
Pour the chickpea liquid into a bowl and beat with an electric mixer for 1–2 minutes until foamy. Measure 6 tablespoons of this foam to use as the egg replacement.
- 3
Whisk the soy milk and apple cider vinegar together in a separate container and let it sit for a few minutes to curdle into vegan buttermilk.
- 4
Cream the softened vegan butter and sugar in a large bowl using an electric hand mixer on medium speed for about 2 minutes.
- 5
Add the whipped aquafaba and vanilla extract to the butter mixture and blend on medium speed for 1 minute until well combined.
- 6
Stop the mixer, add the flour, baking powder, baking soda, and salt. Mix on low speed until just incorporated, then slowly pour in the soy milk mixture and continue mixing until the batter is smooth. Gently fold in the 1/2 cup of sprinkles with a spoon.
- 7
Fill the muffin liners two-thirds full and bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and allow the cupcakes to cool completely before spreading with vanilla vegan frosting and garnishing with additional sprinkles.