Sprinkle Cupcakes [Vegan]
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 10-12 cupcakes
Prep Time
10 minutes
Cooking Time
25 minutes
Servings
cupcakes 10-12

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INGREDIENTS:
cupcakes
  • Jug ingredients
  • 3/4 cup non-dairy milk (like soy or rice milk)
  • 2 tsps vanilla essence
  • 1/2 tsp apple cider vinegar
  • 1/4 cup neutral oil (like grapeseed or canola oil)
  • Bowl ingredients
  • 1/4 cup vegetable shortening (softened)
  • 1/4 cup vegan butter (softened)
  • 2/3 cup caster sugar
  • 1/4 cup light brown sugar
  • 1 3/4 cups self-raising flour
  • 2 tbs flaxmeal
  • 1/4 cup rainbow dollar (jimmie) sprinkles (plus extra for decoration)
  • Fluffy Frosting
  • 1/3 cup vegetable shortening (softened)
  • 1/3 cup vegan butter (softened)
  • 1/4 cup tofutti: better than cream cheese
  • 1 tsp vanilla essence
  • 2 1/2 cups powdered sugar/icing sugar
  • 2 tbs non-dairy milk
  • sprinkles and sherbert (for decoration)
INSTRUCTIONS:
  1. Heat an oven to 180C and line a 12 cupcake tray with liners
  2. Place all 'Jug ingredients' into a...jug (yep you guessed it!) and stir to combine.
  3. Beat vegetable shortening, vegan butter, caster sugar and light brown sugar until pale and creamy.
  4. Beat on a low speed the flaxmeal and the flour into the creamy butter mix. Then slowly beat in the jug ingredients, increasing the speed (once incorporated) until you have a creamy batter.
  5. Fold in the sprinkles carefully, then spoon heaped tablespoons halfway up the cupcake liners. Bake cupcakes for 15-20 minutes.
NOTES:

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