Food allergies bite, especially around birthdays. While I cook most of what I eat from scratch and stick to a real food lifestyle, I do like to indulge in a little junk now and then. Typically my birthday is when I allow myself to have whatever the heck I want so long as it agrees with my system.
The one thing I miss the most are cupcakes, specifically a funfetti cupcake.
I love a good funfetti cupcake but haven’t had one in at least 7 years. With my birthday fast approaching I decided that I was going to conquer the gluten free, vegan funfetti cupcake. While I am not vegan, I cannot have eggs or dairy which basically throws me into the world of vegan baking. It’s a tricky beast I tell you!
After about a dozen complete failures, the magic finally happened and a really wonderful funfetti cupcake emerged from the depths of my oven. While it isn’t a dead ringer for the old school funfetti cupcake, it is pretty close if I do say so myself. Basically, it is delicious in its own right and totally satisfied my need for funfetti cupcakes. Plus, they got the seal of approval from my 7 year old and that’s what matter right?
- 1 cup hemp milk (or other non-dairy milk) + 1 tsp apple cider vinegar or lemon juice
- 1/3 cup palm shortening, softened but not melted
- 1/2 cup honey
- 2 teaspoons vanilla powder
- 1 1/2 cups tigernut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup rainbow sprinkles
- Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.
- In a liquid measuring cup, measure out hemp milk and add vinegar or lemon juice. Let set to curdle/activate.
- Add softened palm shortening to a large mixing bowl and cream with a mixer. Then add honey and beat until combined and fluffy.
- In a medium bowl, sift together the dry ingredients (minus the sprinkles).
- Slowly, mix the dry ingredient mixture into the palm shortening mixture. Alternate this with the milk until everything has been added together and is well combined.
- Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
- Divide evenly among cupcake holders making sure NOT to overfill. Keep them under 3/4 of the way filled.
- Bake on a center rack at 350 for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will have a very, very slight golden brown color.
- Let cool completely on a cooling rack.
- Frost or top with your choice of cupcake accompaniments.
Nutrition Information:Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.