Mrazberry "Funfetti" vegan cupcakes

When I found out Virginian singer/songwriter Jason Mraz was vegan, I knew I had to dedicate a cupcake to him. Granted, he's also raw (in more ways than one. . .) so I don't quite think cupcakes merit a spot on his plate. Although I'd like to think my Mrazberry "Funfetti" vegan cupcakes would tempt him to deviate from eating raw, among other things . . .

Mraz confirmed his decision to stick to a plant-based diet in April of 2008 on his own website, although evidence suggests he's been practicing veganism for a while now. His motivation? "You are what you eat. And since April 1st, this has been an experiment worthy of the effort. My trusty sidekick, Toca Rivera, has also been eating this way, relying only on raw and natural foods. We started this diet when Toca discovered he was Diabetic. But now, thanks to eating REAL food, his numbers are closer to normal and soon his blood tests will not reveal any sign of Diabetes."

Mraz's "open-refrigerator" policy puts vegan cereal junkies to shame: the musician cooks and prepares all of his meals himself using ingredients like hemp protein, goji juice, flax seed oil, his own homemade cashew milk, and agave nectar. Awesome. I think a vegan cupcake here and there would constitute a complete breakfast.

I came up with this recipe a couple weeks ago when I was in Connecticut celebrating my high school friend Matt's 21st birthday. At his request, I set out to veganize the popular Pillsbury Funfetti® cake. I pulled out my old dog-eared 1984 edition of Fannie Farmer and roughly followed the guidelines for "fluffy white cupcakes" and added small star-shaped sprinkles to the batter (see photos). I also added a small amount of raspberry extract and a shot of raspberry liquor a.) in celebration of Matt's newfound legality with alcohol and b.) so I could legitimately name them after Mraz. Think he'd consider the antioxidants in Chambord?


Mrazberry "Funfetti" vegan cupcakes
suggested soundtrack: We Sing, We Dance, We Steal Things (May 2008)
prep time: 10 minutes
baking time: 20 minutes
yield: 20-24 cupcakes


ingredients:
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 1/8 cups sugar
1 ½ cups plain soymilk
½ cup canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
½ tsp. raspberry extract
1 tsp. raspberry liquor (I used Chambord)
3-4 tbsp. confetti sprinkles (see photos)

for the icing:
1 cup nonhydrogenated shortening (I like Earth Balance)
4 cups confectioner's sugar
½ cup plain soy milk
2 tsp. vanilla extract

directions:
1.) Whisk together the soy milk and apple cider vinegar and set aside. The mixture should begin to curdle (grosssssssssss...I know, but worth it...just don't think about it).
2.) While the milk is curdling, preheat the oven to 350º, and spray two dozen muffin liners with cooking spray. Set into muffin tray wells and set aside.
3.) Grab a large mixing bowl. Sift together the flour, baking powder, baking soda, sugar, and salt.
4.) Add the canola oil, vanilla and raspberry extracts, and raspberry liquor to the liquid mixture. Anywhere from an eighth- to quarter-cup of raspberry liquor can be administered to your person at this point. Whisk well.
5.) Add the wet ingredients to the dry ingredients and mix well. If you have an electric mixer, you're lucky. Use it.
6.) If not, use a whisk to manually blend until batter is smooth. Just do your best. I feel your pain.
7.) Fold in 3-4 tbsp. of confetti sprinkles (be ginger!--they're delicate).
8.) Fill muffin cups one-third full with batter, and bake for roughly 20 minutes, or until a toothpick comes out clean.
9.) If you have a wire rack (lucky!) or any other clean surface (like me), remove finished cupcakes from pans after 5 minutes of cooling and allow them to cool completely before frosting.


simple vanilla icing:
1.) Beat the room-temperature nonhydrogenated vegetable oil spread until fluffy.
2.) Slowly add confectioner's sugar by the cupful until completely incorporated and smooth.
3.) Add the vanilla and soy milk, and continue to mix until smooth. Continue to add more confectioner's sugar for a stuffer "frosting".

Once cupcakes are cool, smother in icing by the half-teaspoonful and garnish with more confetti sprinkles.

You have likely been left with several bowls and pans caked in sticky, sugary concoctions. Grab a spatula, switch to the track "A Beautiful Mess", and start licking.