Happy Birthday…… to me!!
It has been a fabulous birthday week! Ok so technically my birthday was Monday…but as long as the birthday mail keeps coming I reuse to give up the bday crown :) I wouldn’t refuse another birthday cake either… I like vanilla with chocolate buttercream…just sayin’…
or pumpkin cake (my favorite)…
or carrot cake…
or FUNFETTI cake!
My birthday is the 9th and my dad’s birthday is the 10th…..and we had the Michigan v. Notre Dame tailgate last weekend… anddd its two of my good friend’s weddings this weekend (SO excited!), so this week has been jam packed with every and any combination of butter and sugar. My birthday detox might be even more necessary than my Christmas detox. Remember that Green Monster smoothie I posted last week??
Birthday guy and me celebrating our big days at the football tailgate! LOVE me my cookie cake.
So after a super yummy week of all my favorite treats with all my favorite people, I wanted to celebrate again with you all (my favorite readers!) and one of my favorite birthday recipes…Funfetti Cake!! Funfetti cake has a serious sweet spot in my heart. It’s one of those quintessential nostalgic foods that just. makes. me. happy! I mean rainbow sprinkles?? Big fluffy white buttercream?? Yes, yes please!
Only problem is that yummy nostalgic box of Funfetti I was obsessed with as a kid is packed and processed with some not so happy ingredients. So I decided to come up with my own vegan version that I could feel good about eating and sharing with friends. Plus… vegan baking is SO easy. Which makes it an even happier birthday :) You literally just whisk together the cupcake ingredients and drop into the cupcake pan. Fab – u – lous.
Have amazing weekends everyone! Funfetti isn’t just for birthdays… I think they’re for random Friday nights too?!
I decorated the tops of my cupcakes with nonpareils because I think they look pretty :) But…if you add them to the batter they tend to bleed and turn the batter a muddy purple. I would recommend sticking with traditional sprinkles for the actual cupcake batter, but decorate with whichever you like best!
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened vanilla almond milk
- ½ cup canola oil
- 2 tablespoons vanilla extract
- 1 tablespoon white or apple cider vinegar
- 1/3 cup assorted colored sprinkles
For the Fluffy Vanilla Frosting
- 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
- Sprinkles for decorating
- Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together almond milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Gently fold in sprinkles.
- Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
- Using a handheld or stand mixer, beat the vegetable shortening until smooth.
- 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.
- Beat on high for another 2 minutes until light and fluffy. Frost cooled cupcakes.
*For Gluten Free, substitute an equal amount of gluten free flour for the wheat flour, plus 3/4 teaspoon + 1/8 teaspoon xantham gum.