RECIPE: Vegan Confetti Cupcakes

Submitted by Jan at STAY SWEET CUPCAKES (Click HERE)

makes one dozen cupcakes (double for 24)
Preheat oven for 350 degrees
1 teaspoon apple cider vinegar
1 cup soymilk
(mix apple cider and soymilk together and let sit for about three mins)
3/4 cup Sugar
1/3 cup Oil
1 tablespoon vanilla extract
1/4 teaspoon fresh squeezed orange juice
(put sugar, oil, and extracts into a large bowl and pour in the soymilk mixture, mix until smooth)
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons of cornstarch
1/2 salt
(In a medium bowl, combine flour, baking powder, baking soda, salt, and cornstarch)
2 tablespoons vegan colorful sprinkles
(add the sprinkles to final batter, give it a final mix with a spatula, scoop the batter into the cupcake pan (best to use an ice cream scooper) )
bake for 20-22 minutes
keep in pan for about five minutes after
transfer to wire rack
cool completely

Now,
Orange buttercream
3 tablespoons fresh squeeze orange juice
1 teaspoon vanilla extract
1 2/3 cups confectioners sugar
1/4 stick of earth balance natural butter spread
1/4 stick of earth balance natural shortening

1. mix butter and shortening until combine (about 5 minutes)
2. mix in the sugar (5-7 minutes)
3. add in extracts and OJ mix until nice and fluffy

pipe on cooled cupcake sprinkle with color sprinkles

Eat and share with no one.