Now you can have your (vegan) cake and eat it too!
- FOR THE CUPCAKES:
- 1-¾ cup All purpose flour
- 1 cup Organic cane sugar
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- 1 tbsp Vanilla extract
- 1 tbsp apple cider vinegar
- 6 tablespoons Grape seed oil
- 1 cup Warm filtered water
- ⅓ cups Rainbow Vegan Sprinkles
- FOR THE GLAZE:
- ½ cups Vegan butter, at room temperature
- 2 cups Organic powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Plain unsweetened almond milk
Preheat the 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 grapeseed oil into the larger hole. Add water to the mixture and stir to mix well.
Stir in the rainbow sprinkles. Evenly add the cake batter to the 12 cupcake pans.
Bake for 18 to 20 minutes or until cooked through. Let cool completely on a wire rack.
While the cupcakes are cooling we are going to make the frosting. In a large mixing bowl, add the butter. Using a hand mixer, whip the butter until it resembles whipped cream.
Add powdered sugar and whisk again until well blended and looks like sand.
Add vanilla extract and almond milk, and whisk one last time until well blended and looks like buttercream icing.
Place the icing in an icing pipette or makeshift plastic zipper pipette with the corner cut off. Frost the cooled cupcakes evenly and add a few extra sprinkles on top. Enjoy!