Vegan Sprinkle Cupcakes

Name: Vegan Sprinkle Cupcakes
Prep time: 20 min
Cook time: 22 min
Yield: 10
Ingredients: Cupcakes:; 1 1/4 cups Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 3/4 cup sugar; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup non-dairy milk such as almond or coconut; 1/3 cup Canola or Vegetable Oil; 2 tbsp apple cider vinegar; 1 tbsp vanilla extract; 3 tbsp sprinkles; Icing:; 1/2 cup Shortening; 2-3 cups icing sugar; 2-3 tbsp non dairy milk such as almond or coconut; 1 tsp vanilla extract; Extra sprinkles for garnish, optional

Prep Time 20 mins

Cook Time 22 mins

Serves 10

Difficulty N/A

Ingredients

Cupcakes:
1 1/4 cups Robin Hood^® Original All Purpose Flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup non-dairy milk such as almond or coconut
1/3 cup Canola or Vegetable Oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
3 tbsp sprinkles
Icing:
1/2 cup Shortening
2-3 cups icing sugar
2-3 tbsp non dairy milk such as almond or coconut
1 tsp vanilla extract
Extra sprinkles for garnish, optional

Robin Hood^® Original All Purpose Flour

Directions

Cupcakes

Step 1:

Preheat oven to 350°C (175°C). Grease or line 10 muffin pans with liners.

Step 2:

Combine dry ingredients in large bowl. Mix in remaining ingredients until no lumps appear. Pour into prepared pans.

Step 3:

Bake in preheated oven 20-22 minutes or until toothpick inserted in centre comes out clean.

Icing

Step 4:

Beat shortening and 1 cup (250mL) of icing sugar on medium speed of electric mixer. Add 1 tbsp (15mL) milk and continue adding additional icing sugar/milk until desired texture is achieved.