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Preheat the oven to 425 degrees F. Spray/grease/line 5 muffin tin cups and set aside. Add almond flour, oat flour, cocoa powder, coconut flour, baking powder, cinnamon, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour. Add apple cider vinegar to a ½ cup measure.
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Bake in the oven for 10-12 minutes or until an inserted skewer comes out clean. Allow the muffins to cool in the tray for 5 minutes before removing and cooling completely on a cooling rack. Store muffins in an airtight container in a cool dry place for up to 4 days or freeze for up to 1 month.
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Instructions. Set the eggs out that you'll need for the frosting. By the time you bake and cool the cupcakes, the egg whites will be room temperature. Make the confetti cupcakes. Allow them to completely cool. Make the marshmallow meringue frosting: Place egg whites, sugar, and cream of tartar in a heatproof bowl.
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Sprinkle additional rainbow sprinkles on top of each muffin to make them extra pretty. Bake in the oven at 400 degrees for 12-15 minutes or until slightly browned on the sides.*. Remove muffins from tins and let them cool on a baking rack for 5 minutes before serving. Store leftover birthday cake muffins in an airtight container for up to 3 days.
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Preheat oven to 375 degrees F. Line pan with muffin cups. In a large mixing bowl, combine the dry ingredients. Add oil to a measuring cup, then add egg and whisk lightly. Mash bananas and add to dry ingredients. Add the rest of the wet ingredients to the mixture. Mix just until blended (about 2 minutes).
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Preheat oven to 350°F. Line 34 mini muffin cups (you'll probably need 2 mini muffin pans or can bake them in batches) with liners and spray with non-stick cooking spray. In a large mixing bowl, add the dry cake mix. Stir in the mashed banana and applesauce until well combined. Fold in 1 cup rainbow sprinkles.
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Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
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Split your frosting evenly between two bowls and dye them as desired. Open a pastry bag with tip of your choice or a plastic bag over a glass and add the frostings almong the side of the bag, using a spatula or butter knife. Twist the top of the pastry or plastic bag, then frost with a simple swirl. Then, enjoy!
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Step 1: Mix the cupcake batter. In a large bowl or stand mixer, cream together the butter, vegetable oil and sugar until light and fluffy; about five to seven minutes. Next, add the whole eggs and egg whites, one at a time, mixing well after each addition. Beat in the vanilla.
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Mix well. In another bowl whisk the flour, baking powder, soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated. Fold in the sprinkes. Spoon into cupcake liners 2/3 to 3/4 full. Bake for 18-20 min. until they bounce back to a light touch and are lightly golden.
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Instructions. Combine the dry ingredients (flour, salt, baking powder and baking soda) in a medium bowl and set aside. In a large bowl combine the wet ingredients (applesauce, coconut oil, cane sugar and almond extract) Add the dry ingredients to the wet ingredients. Stir until well incorporated but not over-mixed.
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Add the egg, extracts, milk and sour cream and blend until smooth. Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain. In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean.
