Did you know that "Funfetti" cake was invented by the Pillsbury Company in 1989? Funfetti is one of my favorite things ever invented and this vegan version was delicious. I have found it a bit hard to find a really good cupcakes recipe for "Funfetti", but this one from, allergylicious was perfect. Some of the other ones I have tried turned out too dense, so it was amazing to find this recipe.
For a while, I have been experimenting with frosting alternatives, other than vegan butter, which I find when made into frosting is much too greasy. Previous to going vegan, my favorite frosting was cream cheese frosting, and ever since going vegan I have been trying to find something that holds up to cream cheese frosting. When I say that the frosting I used on these cupcakes is made out of sweet potatoes you may be like WHAT??? That can not be good. Well, surprisingly it is. Combined with the yummy cake recipe the chocolate sweet potato frosting worked really well. Feel free to taste as you go while making the sweet potato frosting and make it to your tastes by adding more or less of things.
Ingredients:
The Cake:
- 1 1/2 cups all-purpose flour (or 1-to-1 gluten-free flour blend)
- 9 tablespoons of pure cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk (full fat from a can)
- 2 tablespoons maple syrup
- 1 tablespoon clear vanilla extract
- 1 1/2 teaspoons white vinegar
- 1/4 cup sprinkles
Sweet Potato Frosting:
- 2 sweet potatoes
- 2 cups of cocoa powder
- 1 cup of powdered sugar
- 2 teaspoons of salt
- 1 tablespoon of vanilla
- 2 teaspoons of lemon juice
- Blender/ food processor (if you do not have this, use a fork)
Instructions:
The Cake:
1. Preheat oven to 350° and line a muffin tin with liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a small bowl, scrape the entire contents of coconut milk can into the bowl. Whisk well until smooth then add to it the maple syrup, vanilla, and vinegar, Stir until smooth.
4. Slowly pour liquids into the dry then whisk again until smooth, but don't overmix. Toss in sprinkles and stir 1 final time.
5. Divide batter between 12 cupcake liners, filling halfway.
6. Bake 15 minutes or until the toothpick comes out clean. Cool completely before frosting then decorate with more sprinkles.
The frosting:
1. Preheat your oven to 400° and prepare a baking sheet for your sweet potatoes.
2. Take your two sweet potatoes and, with a fork, poke small holes into the two sweet potatoes to allow for steam to come out while they bake.
3. Place the sweet potatoes on the baking tray and bake for about 25 mins, or until they are soft.
4. Take the sweet potatoes out of the oven and let them cool.
5. Once cooled, take the skins off of your sweet potatoes and put them into a blender/food processor. If you do not have a blender/food processor you can use a fork.
6. Blend the potatoes along with the cocoa powder, powdered sugar, salt, vanilla, and lemon juice.
7. Tase the frosting and tweak it until it fits your tastes.
8. Decorate your cupcakes and enjoy!