Archive for May 8th, 2009

Funfetti Mini Cupcakes

A dear friend of mine, we’ll call her X, turned 7 recently, and my birthday present to her was to have a fancy tea party for ourselves and our American Girl dolls. I dug my doll out of it’s storage box deep in the closet, and pulled out all the doll-sized accessories I could find from my childhood. I had a great time setting up both for the real-person tea party and the doll party. We both dressed up in our best dresses, and dressed our dolls up…X and her doll even had matching fancy dresses!

When I was little, one of my favorite kinds of celebratory cake was the Funfetti cake mix cake – you know, the white vanilla cake with multi-colored sprinkles inside so that it looked like little confetti dots when you cut into it? With cream cheese frosting and more confetti sprinkles on top, of course! So for X’s birthday, we made a vegan version of this treat from scratch. And we made it in mini cupcake form; a perfect tea party size.



We squeezed a star-shaped dollop of frosting onto the top of each cupcake, and decorated each with a different kind (or mix of) sprinkles. That was perhaps the most fun part, seeing how many combinations of sprinkles we could come up with!


This is a recipe that I have been using for a long time to bake fluffy white cakes that take me back to my childhood, so it was perfect with some sprinkles thrown into the batter at the end. This recipe made about 48 mini cupcakes.

1/2 cup Earth Balance, at room temperature
1 1/4 cup white sugar
1 tsp. vanilla extract
1 Tblsp. Ener-G Egg Replacer, blended till foamy with 4 Tblsp. warm water
3/4 cup almond milk
2 cups all-purpose flour
1 Tblsp. baking powder
1 tsp. salt
1/4 cup multi-colored confetti sprinkles

Ingredients for Vegan Cream Cheese Frosting:
1/4 cup vegan cream cheese (I like Tofutti brand)
1/4 cup Earth Balance, at room temperature
1/2 tsp. vanilla extract
2 cups powdered sugar

Pre-heat your oven to 350, and line a mini-muffin tin with paper liners.
In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, using an electric mixer, cream together Earth Balance and sugar. Add in the vanilla and blended Egg Replacer. Mix in the almond milk, alternating with the flour mixture until you’ve added everything. Stir in your sprinkles, just before spooning batter into the muffin tin. Fill tins nearly to the top so that you get a nice rounded top to your cupcakes. Bake for 13-16 minutes.

Cream together the frosting ingredients, and either spread on top of your cupcakes with a palette knife or squeeze on with a frosting tube decorator in whatever shape you want! Add additional sprinkles on top.



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May 2009

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!