SPRINKLE CUPCAKE ?
Easter is definitely celebrated differently this year – but the tradition of baking and making treats for the whole gang to share will never be out of style! So happy I got to spend my morning watching church and baking these colorful treats! These fun and simple cupcakes brought me right back to when I was hunting for eggs as a little girl with all the fun colors of the sprinkles! Moist and made with simple ingredients we all have in the pantry – I know these will be something we can all have as a staple this holiday! Video on my how to found here!
This cake is moist and simple! Enjoy my vegan lovas!
Ingredients
1 3/4 cups flour
1 cup sugar
1 tsp baking soda
1 cup almond milk ( sub for any vegan milk)
1/3 cup extra virgin olive oil ( or veg)
1 tbsp white vinegar
2 – 3 tbsp sprinkles
- Frosting
1/2 cup vegan butter
3 cups powder sugar
2 tsp vanilla
2 tsp lemon extract
1-2 droplet desired food coloring
Directions
- Shift flour and mix in sugar, baking soda and salt
- Add in vegan milk, olive oil, vanilla and vinegar
- Mix well and add sprinkles
- Set the oven to 350 and place mix into well oiled cupcake cups
- Bake @ 350 for 25 minutes
- Meanwhile combine all icing ingredients
- Allow cupcakes to cool before icing – voila!
