Or rather, lactose-free if you’re careful with the ingredients, (and the icing, I chose to use old school cream cheese frosting). I’ve officially already made dozens of these and given them away for the girls’ ‘birthday weekend’ – there were zoom visits and deliveries were made for time with friends and family (a borrowed idea, but a brilliant one). I also needed to do a taste test so we’ve all sampled milk/butter vs. almond milk/canola oil. The lactose-free version is perfect every single time, but I must admit, for the slight difference in flavor, I prefer butter (though these are not as structurally sound and they need a couple more minutes of baking time, but they then come out of their cupcake wrappers a heck of lot easier). Whatever you choose to do, I recommend you also order the 1 kilogram bag of rainbow sprinkles online – you’ll need them for all of the batches you’ll wind up baking – enjoy!
1 c. plus 7 T. flour (190 g) AND 3/4 c. sugar (150 g)
1 1/2 t. baking powder AND 1/2 t. fine sea salt
1 c. unsweetened non-dairy milk (I used almond)
1/3 c. neutral oil (I used canola)
1 T. lemon juice
1 1/2 t. vanilla AND 1/8 t. almond extract
1/3 c. rainbow sprinkles
frosting of your choice and more sprinkles for garnish
Preheat the oven to 350 and line a 12-cup muffin tin with liners. In a large bowl, whisk together the flour, sugar, baking powder and salt and then make a slight well in the center. Pour in the almond milk, oil, lemon juice, vanilla and almond extracts and whisk until no lumps remain. Use a sturdy spatula to stir in the sprinkles and then pour the batter evenly into the cups of your prepared pan.
Bake for 20 minutes and then remove the cupcakes to a rack to cool completely before frosting and decorating as you wish!