Vegan Chocolate Funfetti Cupcakes Recipes

VEGAN CHOCOLATE FUNFETTI CUPCAKES

Steps:

• Set oven to 350 degrees F.
• In a large bowl, add the plant milk and lemon juice. Allow the plant milk and lemon juice to sit for about 5 minutes.
• Add all of the remaining ingredients except for the sprinkles. Mix until just combined. Fold the sprinkles unto the batter.
• Divide the batter evenly into the cupcake tins.
• Fill about 3/4 of the way full.
• Bake the cupcakes at 350 F for 20-25 minutes. While the cupcakes are baking, make the frosting.
• To make the frosting, whip the butter with the almond extract and powdered sugar. Add a dash of plant milk if needed. Whip for about 10 minutes until the volume increases and is fluffy.
• Allow the cupcakes to cool for 30 minutes. After cool, spread the frosting onto the cupcakes. Top with additional sprinkles.

VEGAN FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a cupcake tray with cupcake liners. Set aside.
• Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
• Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don't over-mix.
• Add sprinkles and fold them into the batter carefully.
• Divide the batter between the 12 cupcake liners and bake for 20 minutes. Check if they're done by inserting a toothpick into the center of one of the cupcakes. It should come out clean.
• Let the cupcakes cool for a few minutes in the tray and then transfer them to a wire cooling rack to cool completely before frosting.
• Add vegan butter, powdered sugar, vanilla extract and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.
• When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles.

VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
• In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
• Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
• When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.