These Vegan Funfetti Cupcakes are made of soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla “buttercream” icing.
In the News
If you follow me on Instagram, you may have noticed this past week was a bit chaotic for me. Florida became the target of a nasty hurricane named Irma.
I was all set to share with you these cute little Vegan Funfetti Cupcakes when I had to start evacuation planning for me and my family. This was definitely not how I planned to spend my week.
At first, we weighed our options of evacuating to North Carolina or just waiting out the storm. Even though hurricanes give you time to prepare, they also have the ability to quickly change course.
A Hard Decision
Each day that passed leading up to the hurricane left fewer and fewer resources behind. Stores were out of water, bread, batteries, plywood, almost everything. Gas stations were out of gas. Hotels were booked solid north of Tampa and on into Georgia and South Carolina.
We made the hard decision to stay because I would rather be near home with the supplies I knew we already had than stranded with no gas and nowhere to go three hundred miles from home. This is not an easy choice to make for anyone. My only advice is that you do what you feel is right for you and your family to keep them safe.
My son and I, stayed with friends that live farther inland during the hurricane because our home is located in a flood zone and flooding looked to be likely. We evacuated but we did not evacuate far from home. I am so grateful to our friends for taking us in and making us feel so comfortable and welcome in their home. I will never be able to repay them for their kindness.
In the two years I have lived here, I had not yet had to deal with a hurricane scare. This was definitely a lesson to be learned and a memory I will never forget. However, I believe I passed a Floridian milestone and learned exactly how I react to stress.
Is it any surprise that I stress bake? As Captain Cupcakeasaurus and I were making evacuation decisions, I got to work baking. I couldn’t control myself. My anxiety was through the roof and all I could think to do was to focus on the food.
I baked a lasagna, two chicken broccoli casseroles, a flat of brownies, a chocolate poke sheet cake and thirty chicken burritos.
That was just the first day.
The next day I made homemade mustard basted chicken legs, sausage and date Brussel sprouts, cauliflower mash and two batches of chocolate cake box cookies.
I was frenzy baking y’all!
Thankfully, all of the food was put to a good use and sent off to the Fire Station for those hard working firefighters. Captain Cupcakeasaurus went into work with the instructions that he would be working for a minimum of seventy-two hours. Not only were we weathering a hurricane, but we were weathering it apart.
Our community came together to look after each other. I have to praise all of our first responders, police and even the linemen (Is linepeople the gender neutral term for that?) that were working during and immediately after the storm to help those in need and get everyone back in their homes and their power back on.
I am very thankful that the storm died down significantly by the time it crossed our home so damage was minimal. We only had two trees down in the yard and no flooding. Things could have been SO MUCH worse.
Back to the Vegan Funfetti Cupcakes
Originally, I was creating this custom cupcake flavor for an artist friend who also happens to be Vegan. I wanted to create a colorful and fun cupcake reminiscent of her artwork and photography.
Once the news of the upcoming storm hit, these cuties were specifically made to brighten my day. After seeing the colorful swirls of Hurricane Irma across the weather map, I felt like colorful sprinkles might be a fun way to bring back a little cheer.
Something about those rainbow colored sprinkles always puts a smile on my face.You can purchase your own bag of colorful Vegan Funfetti here.
In all honesty, this was not my first batch of Vegan Funfetti Cupcakes. But as you know, I refuse to share with you a recipe that is not rightly approved by my kitchen first.
The first time, I made these cupcakes, they were a disaster. I had filled my cupcake tins three-quarters full as I often do. The cupcakes rose so much they expanded over the top of my tins and created sugar cookie like discs over the top of my cupcakes!
I tweaked the recipe to better balance the wet and dry ingredients to hopefully reduce so much expansion and I made sure not to overfill my cupcake tins. There you go. My error is your reward. Just make sure to only put a Tablespoon of batter in each cupcake tin and you will have beautiful level cupcakes.
I Want To Know
After this experience with Irma, I have a greater empathy for those who have been at the mercy of Mother Nature. Have you ever experienced a natural disaster in your area? How did it affect you or change your perspective? Do you have any tips or tricks to prepare for such a disaster?
I want to know about you. Comment down below or you are always welcome to send me a personal email if you’d prefer.
Sharing our experiences and coming together is how we make life taste sweeter.