Description
Colorful and festive vegan cupcakes perfect for celebrating St. Patrick’s Day, featuring a rainbow-colored batter and a light, fluffy texture.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup non-dairy milk (e.g., almond or soy)
- 1 tsp apple cider vinegar
- 1/3 cup vegetable oil
- 2 tsp vanilla extract
- Gel food coloring (red, orange, yellow, green, blue, purple)
- Vegan frosting of choice
- Rainbow sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a small bowl, mix the non-dairy milk and apple cider vinegar. Let sit for 5 minutes to curdle.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add the milk mixture, oil, and vanilla extract to the dry ingredients and stir until just combined.
- Divide the batter evenly into 6 bowls and add a different food coloring to each bowl to create rainbow colors.
- Layer a small spoonful of each colored batter into each cupcake liner in rainbow order.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Frost with vegan frosting and decorate with rainbow sprinkles if desired.
Notes
- Use gel food coloring for more vibrant colors without altering the batter consistency.
- Ensure all ingredients, including food coloring, are vegan.
- Store cupcakes in an airtight container at room temperature for up to 3 days.