Funfetti without the food dyes
If you were born and raised in America than more likely than not, you have had Funafuti cake at some point in your life. It is a simple yellow vanilla cake batter with rainbow sprinkles and it is delicious. What you may not know, is sprinkles are often made using food dyes that are likely not your friend. Food dyes have been associated with hyperactivity, learning disabilities, and allergies in children. In some studies, children without ADD or ADHD, showed symptoms of ADHD within hours of eating the dye. Not to mention, the artificial coloring is petroleum-based, made from the same components as gasoline. For all the above reasons, I try to avoid food dyes all around, which means making my favorite treat from scratch. The sprinkles I am using are dyed using real ingredients like beet juice and turmeric which is the safer alternative I prefer. The fact that these are vegan, delicious, and made with love make these even better!
Ingredients
1 cup almond milk
1 tsp apple cider vinegar
1/2 cup avocado oil
1 tbsp vanilla extract
1 cup cane sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cup unbleached all purpose flour
1/3 cup of non-toxic sprinkles
Frosting:
1/2 cup softened vegan butter
1 splash of vanilla extract
2 1/2 cups of sifted powdered sugar
1 splash almond milk (1-2 tbsp)
Preparation
1. Add milk and vinegar to a large mixing bowl, set aside for a few minutes to activate.
2. Add in the oil and vanilla. Use a hand mixer to whisk until fully combined.
3. Combine the baking soda, baking powder, salt, and flour into the sifter. Sift and whisk until all ingredients are fully blended. The texture should be in between a liquid and solid, similar to a pancake mix that can pour easily.
4. Add sprinkles and gently stir. Then scoop batter into lined cupcake tray until batter is 3/4 from the top of the liner.
5. Place in oven at 350°F for 20-25 minutes. Start at 20 and add additional time as needed. The cupcake should be a light golden brown, and a toothpick should go into the center without residue.
6. Let cool completely while you prepare the frosting.
7. Beat vegan butter into a bowl until creamy, then add in your vanilla extract. Begin sifting in the powdered sugar 1/3 cup at a time. The frosting should be thick but creamy, add a splash of almond milk as needed. If it gets too thin, thicken with powdered sugar.
8. Once cupcakes are fully cooled begin piping. Note: if the frosting gets too hot you may need to refrigerate to cool. Cover the top with additional sprinkles and enjoy!