We mustn’t dwell. No, not today. We can’t. Not on Rex Manning Day. *Cue Music and terrible dancing* I wish I could’ve made you all buttons that say “Marc Sucks” but instead I made you cupcakes, just like Corey would’ve. From scratch, because there are 24 usable hours in every day. Are you sick of my Empire Records references yet?
You know a recipe has to be tasty for me to let it share the spotlight, right? I actually made these a while ago and have been greedily holding on to them. I had strawberry syrup sitting in my fridge just begging me to make a delicious strawberry flavored baked good (after I’d had my fill of soda) and I’d already made these vegan vanilla cupcakes a few times (because bathroom construction was leading me to stress baking). So it was definitely time for the two to become one and quickly be eaten.
These are a little more indulgent than I normally make on here but just like with my chocolate malt cupcakes, I feel like you have to live a little and splurge on baked goods now and then. Even though there’s some all purpose flour and oil, it’s still better than running to the store to buy a boxed mix, right? That’s what I tell myself while eating 3 or 4 and watching ’90s movies 😉
⅓ c vegetable oil or melted coconut oil (make sure all liquids are room temp if using coconut oil)
2 tbsp. vanilla extract
1 tbsp. vinegar, white or apple cider
¼ c spinkles (jimmies)
Frosting of choice, I recommend chocolate
Preheat oven to 375 degrees F and prepare a cupcake tin with 12 liners.
Whisk together dry ingredients (everything from all purpose flour to baking powder).
In a separate bowl, combine wet ingredients (everything from milk to vanilla).
Pour the wet mixture into the dry mixture and whisk until just combined. Stir in the sprinkles.
Divide the batter among the 12 cupcake wells. The wells will be very full.
Bake at 375 degrees F for 5 minutes. Reduce heat to 360 and bake for 5 minutes. Reduce to 350 and bake an additional 10 minutes, or until a toothpick inserted comes out clean.
Let cool, frost, and serve. Top with extra sprinkles, if desired.
Cupcakes based off of the vegan cupcakes from Whipped. This recipe makes extra tall cupcakes, which is the reasoning for increasing the temperature gradually. If you would rather, you can bake at 350 the whole time through (with the result being sort of like having a cookie on top of your cupcake) or pour into 14 cupcake liners. Note that not all strawberry syrups are vegan — the homemade version is or check your store bought version.
Serving size: 1 cupcake
P.S., Notice anything shiny and new here? Let me know what you think! We’re still working out the finer cosmetic details, but I’m so excited to have moved to a new, not broken theme 🙂