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?
Funfetti Cupcakes (Gluten Free, Vegan)
Yield 12 cupcakes
An easy to make, healthy, and most of all delicious gluten free and vegan funfetti style cupcake. It is free of common allergens while still rich in flavor.
- 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.