We have a bad habit at work. Around 1:30 everyday Mr. Softee pulls up right in front of our building. For those of you not in the know, Mr. Softee is an ice cream truck. There is an elementary school next door that lets out at 2:30 and the goal is to get to the truck before the kids. Usually the ice cream man gives us a sweet deal on cones. My favorite is a swirl dipped in rainbow sprinkles or vanilla dipped in cookie sprinkles or a chocolate dipped in chocolate or anything!
Anyway, I tried to recreate the feeling of an ice cream cone here, dairy free. One of our co-workers is dairy free and does not get to participate in office goodies, so I wanted one she could enjoy. Swapping regular butter for Earth Balance was quite simple and almond yogurt is delicious. Allergy-friendly baking is getting easier every day.
The cupcakes use my favorite vanilla cupcake as a base and a simple chocolate frosting. A liberal use of sprinkles gives the cupcakes fun and fancy. There can never be too many sprinkles! Everything is moist, tender, and sweet. With or without dairy, these cupcakes are lovely!
Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting - Dairy Free
Adapted from Tie Dye Cupcakes
Yield - 11 cupcakes
Vanilla Sprinkle Cupcakes
2/3 cup sugar
1 vanilla bean
1/2 + 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegan butter (Earth Balance), room temperature
1 egg + 1 yolk
2 tablespoons almond yogurt, vanilla
3 tablespoons vegetable oil
1/2 cup vanilla almond milk
3/4 cup (12 tablespoons) vegan butter (Earth Balance), room temperature
1/2 teaspoon salt
1 teaspoon vanilla
1 cup dark cocoa powder
3 cups powdered sugar
1/3 cup vanilla almond milk
sprinkles for garnish
Cupcakes - Preheat the oven to 350 ˚F and line cupcake tins with liners.
Add the sugar to the bowl of a stand mixer with a paddle attachment. Split the vanilla bean and scrape the seeds into the sugar. Massage the vanilla into the sugar. Add the flour, baking powder, soda, and salt to the bowl. Mix on low speed to combine. Add the butter to the flour and mix until crumbly.
In a small bowl whisk together the egg, yogurt, oil, and vanilla. Add to the stand mixer and mix until just combined. Pour in the milk and beat until smooth.
Use a 2-tablespoon scoop to portion the dough into the cupcake liners.
Bake for 15-17 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the tin and let cool completely on a wire rack.
Frosting - Beat the butter until pale yellow in the bowl of a stand mixer with a paddle attachment. Add the salt, vanilla, and cocoa powder. Mix on low until the cocoa is incorporated.
Add the powdered sugar in 1 cup increments with a splash of almond milk in between. Mix on high after each addition. Beat for another 3 minutes until the frosting is light and fluffy.
Assembly - Add the frosting to a piping bag with a star tip and pipe the frosting on to each cupcake. Roll the tops of the cupcakes in sprinkles!