Yes, that is a gluten, dairy, soy, nut and egg-free Funfetti cupcake.
About three years ago, I got an email request from one Jessie Oleson (aka Cake Spy) to do an interview with me. She had found me on Daily Candy, and after checking out her cute, cute, cute website, I jumped at the chance to talk to her. Since then, I friended her on Facebook, and as a result, I’ve become quite familiar with her love of butter, Peeps and Funfetti cake. I also found out that she has a new book, which is just as cute as her website. Mostly, though, I read her posts and chuckle because they are so funny and witty, drool over whatever she’s put up on Serious Eats that week and then go about my day. It never occurred to me that one of her wheaty, eggy and dairy-ful ideas would become one of my greatest gluten, dairy, soy, nut and egg-free inspirations. And then, over Memorial Day weekend, my kids wanted to bake, and I just didn’t feel like making something from scratch, so I let them make a Funfetti cake from a box (we were in someone else’s kitchen). I even went so far as to let them ice it blue in the center, red on the sides and white on top. When the cake was finished, I found myself hankering for some rainbow cake and feeling cheated that I had to stand by and watch while my children got to wolf down the layers of artificial flavoring and food coloring. I had to have Funfetti; the CakeSpy is definitely on to something, I thought.
So, I stewed about the cake for awhile and, when I still hadn’t forgotten about it over a month later, I decided that I needed to create a recipe for the cake that I used to make my mother bake for me and top with cherry flavored frosting (gross, I know, but it was pink and therefore a favorite). The outcome was delicious, and I highly recommend giving it a try. The perfect, safe treat for a school birthday, your children will marvel in the different colors inside while you rest easy that it will not cause an allergic reaction.
Gluten, Dairy, Soy, Nut and Egg-Free Funfetti Cupcakes
3 cups millet flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 package cook and serve vanilla pudding (Jell-o makes a dairy, soy, nut and gluten-free version)
1/3 cup canola oil
2 cups granulated sugar
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 3/4 cup So Delicious vanilla coconut milk kefir
1/4 cup gluten, dairy, soy, nut and egg-free rainbow sprinkles, like those pictured above
1 recipe Crazy Easy Buttercream
Preheat the oven to 350 degrees and line 24 cupcake tins with paper liners. Set them aside. In a large bowl, whisk together the millet flour, baking powder, baking soda and xanthan gum. Set it aside until ready to use. Cream together the canola oil and sugar in the bowl of a stand mixer. Beat in the applesauce, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla extract and beat again. Slowly, add in the dry ingredients and the kefir in three alternating additions until the dry ingredients are completely incorporated. Scrape down the sides and then beat the batter for 2 minutes. Turn off the mixer and fold in the sprinkles. Pour the batter into the prepared cupcake tins and bake them in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tins for 15 minutes and then turn them out onto a cooling rack to cool completely before frosting. Frost with the Crazy Easy Buttercream and serve immediately or store at room temperature in an airtight container for up to three days. Completely cooled, unfrosted cupcakes may be stored in airtight containers, frozen, for up to three months.