1 1/2 C. all-purpose flour
Frosting:
1 1/2 tsp. Clabber Girl Baking Powder
1/2 C. vegan butter, softened
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. vanilla extract
1/4 tsp. salt
3 C. powdered sugar, sifted
1 cup almond milk
1/2 C. vegan butter, softened
2-3 Tbsp. Almond milk
1 C. granulated sugar
Sprinkles for garnish
Cupcakes:
1 tsp. vanilla extract
1 tsp. white vinegar
1/3 C. rainbow sprinkles
Cupcakes: Preheat the oven to 350° F. Line muffin pans with baking cups. Measure almond milk in a liquid measuring cup and add white vinegar; set aside. In a large bowl, whisk flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and salt; set aside. With an electric mixer, cream butter until smooth. Add sugar and vanilla; beat until fluffy. Add flour mixture, alternating with almond milk, beginning and ending with flour mixture. Mix until just blended. Stir in sprinkles with a spatula. Divide batter evenly among the pans, filling about 3/4 full. Bake 18 to 20 minutes or until inserted toothpick comes out clean. Cool on wire cooling rack.
Frosting: With an electric mixer, cream butter until smooth, add vanilla and mix to combine. Add powdered sugar and blend on low until combined. Add splashes of almond milk to reach the desired consistency. Pipe frosting onto cupcakes and garnish with sprinkles.
1 1/2 C. all-purpose flour
Frosting:
1 1/2 tsp. Clabber Girl Baking Powder
1/2 C. vegan butter, softened
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. vanilla extract
1/4 tsp. salt
3 C. powdered sugar, sifted
1 cup almond milk
1/2 C. vegan butter, softened
2-3 Tbsp. Almond milk
1 C. granulated sugar
Sprinkles for garnish
Cupcakes:
1 tsp. vanilla extract
1 tsp. white vinegar
1/3 C. rainbow sprinkles
Cupcakes: Preheat the oven to 350° F. Line muffin pans with baking cups. Measure almond milk in a liquid measuring cup and add white vinegar; set aside. In a large bowl, whisk flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and salt; set aside. With an electric mixer, cream butter until smooth. Add sugar and vanilla; beat until fluffy. Add flour mixture, alternating with almond milk, beginning and ending with flour mixture. Mix until just blended. Stir in sprinkles with a spatula. Divide batter evenly among the pans, filling about 3/4 full. Bake 18 to 20 minutes or until inserted toothpick comes out clean. Cool on wire cooling rack.
Frosting: With an electric mixer, cream butter until smooth, add vanilla and mix to combine. Add powdered sugar and blend on low until combined. Add splashes of almond milk to reach the desired consistency. Pipe frosting onto cupcakes and garnish with sprinkles.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.