Once I found a recipe for vegan funfetti cupcakes, I knew I had to drop everything and make them. What I knew would be difficult and interesting would be the binder for the cupcakes. Since there are no eggs in them, I looked at many different binders that could be used to substitute the eggs. In the recipe that I ended up using, it called for non-dairy milk mixed with apple cider vinegar, which then curdles and creates the binder. This completely shocked me. Not only did the batter taste like regular cupcakes (I do lick the spoon), but the cupcakes tasted like them too!
Below is the link for the cupcakes and pictures of how they look before and after they are cooked. Just a note, I used the tiny round sprinkles instead of the stick kind. Also I will be posting more recipes this week!
