Vegan Rainbow Chip Cupcakes

By gnikylime

Using ideas from http://whippedbaking.com/2013/09/13/vegan-funfetti-birthday-cupcakes/, http://www.cinnamonspiceandeverythingnice.com/homemade-rainbow-chip-frosting/, and http://www.braisenwoman.com/2014/03/recipe-homemade-vegan-funfetti-cupcakes.html.

Note: Uses an ingredient with confectioners' glaze, which is an animal (insect) byproduct.

Ingredients

• Cake:
• 1 cup unsweetened vanilla almond milk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup oil (2 heaping tablespoons coconut oil, melted, plus neutral oil to total 1/3 cup)
• 3/4 cup natural cane sugar
• 2 teaspoons vanilla extract
• 1 tablespoon vegan multi-colored sprinkles ("jimmies")
• 1 tablespoon Wilton rainbow chip crunch sprinkles
• Frosting:
• Remainder of a 5.25 oz. container of Wilton rainbow chip crunch sprinkles
• 1/2 cup nonhydrogenated vegetable shortening
• 1 1/2 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1-3 tablespoons unsweetened vanilla almond milk

Preparation

Step 1

Cake:
1) To combine the oils: Melt 2 heaping tablespoons of coconut oil briefly in a microwave, then pour into a liquid measuring cup. Pour neutral oil (like sunflower, safflower, grapeseed, or rice bran) into the measuring cup until you have a total of 1/3 cup oil (you'll add about 3 tablespoons neural oil).

2) Preheat oven to 350 degrees. Prep a muffin tin with cupcake liners and set aside. In a small bowl or measuring cup, stir together the milk and vinegar and set aside to sour. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until combined, then set aside. In a larger bowl, whisk together the oils, sugar, vanilla and soured milk until smooth. Add the dry ingredients to the wet and stir until the batter is mostly lump-free. Add the sprinkles and stir briefly to incorporate.

3) Divide the batter between the 12 cupcake liners (they'll be about two-thirds of the way full) and place muffin tin in oven. Bake cupcakes for 20-22 minutes, until the center springs back when gently touched. Transfer cupcakes to a wire cooling rack, allowing them to cool completely before frosting and decorating.

Frosting:
1) Using a handheld or stand mixer, beat the vegetable shortening until smooth.

2) With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon almond milk at a time, as needed, until frosting reaches a spreadable consistency.

3) Beat on high for another 2 minutes until light and fluffy. Stir in rainbow chip sprinkles. Frost cooled cupcakes.