These delicious from-scratch Gluten Free and Dairy Free Funfetti Cupcakes are Jennifer's
recipe that she has been making for her kiddos for years! These will quickly become your go-to for birthdays and celebrations.
2 ½ cups (300g) Better Batter Original Blend
2 tsp. baking powder
2 tsp. baking soda
dash of salt
1 cup water
1 cup sugar (divided into ½ cups)
1 cup coconut milk
⅓ cup dairy free butter
2 tbsp. melted coconut oil
2 eggs (you can use Bob's Red Mill Egg Replacer to make this vegan/egg free)
1 tbsp. vanilla extract
¼ cup sprinkles
½ cup dairy free butter
½ cup vegetable shortening
3 cups powdered sugar
3 tbsp. pureed strawberries
Preheat the oven to 350℉.
Boil the water in a sauce pan with ½ cup of sugar for about 2-3 minutes just until there is a slight boil and the sugar is dissolved. Allow it to cool.
In a stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil. Add the coconut milk and the cooled water/sugar mixture (the mixer should be on medium/low speed the entire time).
Add the eggs, vanilla, salt, baking soda, baking powder, and xanthan gum. Allow to mix in for about 30 seconds and then add in the flour one cup at a time. You can turn the mixer off to do this if needed. Mix on medium speed for about 3-4 minutes, scraping the sides of the bowl with a spatula half way through. Your batter should have a pudding like consistency. Fold in the sprinkles and mix them in gently.
Grease your cake pans with coconut oil and then pour the batter in each pan evenly distributing the batter.
Bake in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes, and cupcakes for 16-20 minutes. Always test the center of the cake before removing from the oven. A butter knife in the center should come out completely clean when it is done.
Let the cakes sit to cool slightly for about 20 minutes and then gently remove them from the cake pan and transfer to a cooling rack. Allow the cakes to completely cool before frosting.
In a stand mixer, cream the shortening and butter. Add the powdered sugar and mix on medium speed for 2 minutes.
To puree the strawberries you simply add them to a blender with a splash of water if needed and blend until it is smooth.
Add the strawberry puree and mix on medium high speed for 3-4 minutes allowing the buttercream to fluff up.
Frost to your liking. If you want to pipe decorations onto the cake you will need to double the frosting recipe.