Step 1

Preheat a fan-forced oven to 140°C /280°F or 160°C / 320°F for a conventional oven. Line a cupcake tin with white cupcake liners.

Step 2

Add the milk and vinegar into a mixing bowl and whisk to combine. Allow to sit for 5 minutes. The milk will curdle. That’s completely normal. It will make the cupcakes moist and no you won’t taste the vinegar at all!

Step 3

Add the flour, sugar, baking powder and bicarb soda into a large mixing bowl. Use an electric hand mixer to mix on low speed until well combined.

Step 4

Next, add the milk mixture, oil and vanilla extract to the dry ingredients. Mix on low speed until well combined. Scrape down the bowl and mix for a final 20 seconds.

Step 5

Add the sprinkles to the batter and gently fold through using a spatula. Depending on the brand of sprinkles you used, the colours may bleed. You’ll need to work quickly to stop the batter from turning grey.

Step 6

Fill each liner ½ way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.

Step 7

These cupcakes are perfectly paired with my vanilla or chocolate flavoured vegan buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!