Instructions

1. Preheat oven to 170 degrees and line your muffin tin, or use a non-stick tin.

2. Add non-dairy milk and vinegar or lemon juice to a large mixing bowl and let it curdle/activate. Then add oil and vanilla and whisk or use a hand mixer to beat and combine. Then add sugar and whisk to combine/dissolve.

3. Add dry ingredients (but not the sprinkles) to a sifter in this order: two-thirds of the flour, baking powder, baking soda, salt, and then the remaining third of the flour.

4. Sift over wet ingredients and use a whisk or hand mixer to blend. The texture should be pourable like a buttermilk pancake batter.

5. Pour your mixture into the cupcake tin holders

6. Bake for 20-25 minutes, or until a toothpick in the centre comes out clean. Your cupcakes will only have a slight golden brown colour.

7. Let them cool completely, and as they do, make your icing (optional). Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix again.

8. Add sifted powdered sugar ½ cup at a time and continue mixing until thick and creamy. If it gets too thick or crumbly, add a splash of non-dairy milk to thin. You want the icing to be thick enough to hold its shape on the cupcakes. You can always thicken it with powdered sugar

Filling the cupcakes:

Using a sharp knife, cut a 2cm deep cone-shaped hole into the centre of the cupcake and put cone to the side. Place 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the ‘cone’ and fit it on top of the sprinkle filling. Repeat with all cupcakes.

Next, ice cupcakes and top with sprinkles.

All that’s left is to enjoy your yummy treat!