Vegan Funfetti Cupcakes

• VB1/2 cup vegan butter · softened
• GS1 cup granulated sugar
• A6 tbsp aquafaba · whipped
• PV1 tbsp pure vanilla extract
• US1 cup unsweetened soy milk
• AC1 tsp apple cider vinegar
• CF2 cup cake flour
• BP3/4 tsp baking powder
• BS1/4 tsp baking soda
• S1/4 tsp salt
• RS1/2 cup rainbow sprinkles · plus extra for topping
• VV1 recipe vanilla vegan frosting

Préparation

1. 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. 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. 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. 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. 5

   Add the whipped aquafaba and vanilla extract to the butter mixture and blend on medium speed for 1 minute until well combined.

6. 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. 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. 8

   Remove from the oven and allow the cupcakes to cool completely before spreading with vanilla vegan frosting and garnishing with additional sprinkles.