Gluten Free and Eggless Funfetti Cupcakes

Call it funfetti, sprinkles or jimmies, these colourful fragments can make any cupcake look fun and appetizing. And thats just what these Funfetti Cupcakes are. The sprinkles make them look fun and colourful, and the lovely sweet vanilla and yogurt combination makes them delicious as well.

Recipe adapted from:

For the cupcakes:
1-1/2 cups Gluten free All Purpose Flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
Egg replacer equivalent to 3 eggs
1 teaspoon vanilla extract
3/4 cup milk
1/4 cup plain yogurt
1/2 cup sprinkles

For the vanilla frosting:
2 cups confectioner’s sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 tablespoons cream

Sprinkles, for decoration

For the cupcakes:
In a medium bowl, sift the flour, baking powder and salt together.

In a separate bowl, using an electric mixer beat the butter until its soft and fluffy. Add the sugar, and beat until light and creamy. Add the egg replacer, vanilla extract and yogurt, and beat well.

Alternate between the flour mixture and the milk, adding the flour mixture in 3 instalments, and the milk in 2 instalments. Mix until well combined. Stir in the sprinkles gently, making sure not to over-mix.

Using an ice-cream scoop (or alternative), scoop the batter into the cupcake pan, and bake for 17 – 20 minutes, or until the tops are golden brown. Let the cupcakes cool before frosting.

For the vanilla frosting:
Sift the confectioner’s sugar into a medium sized bowl to remove any lumps.

In a separate bowl, beat the butter until soft and creamy. Add the sifted confectioner’s sugar in 4 instalments, adding the cream if the frosting gets too dry, beating well until homogenous. Add the vanilla extract and beat until fluffy.

Add the frosting to a piping bag, or a ziplock bag with one of the ends snipped off, and frost the cupcakes. Decorate the tops with sprinkles, and enjoy!

Makes 12 cupcakes.