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Dairy
Easy
40 Minutes
Diets 
3 eggs
1 tablespoon vanilla extract
1 and 1/4 cups oil
1 and 3/4 cups milk or non dairy milk
3 cups flour
2 and 1/4 cups sugar
1 and 1/2 tablespoons baking powder
3/4 teaspoon salt
1 tablespoon strawberry jam, such as Tuscanini, to add to batter
1 drop red food coloring, to add to batter
crushed vanilla sandwich cookies, for decorating
crushed freeze dried strawberries, for decorating
2 tablespoons crushed sandwich cookies, to add to batter
crushed sandwich cookies, for decorating
larger chunks of sandwich cookies, for decorating
2 tablespoons melted Lotus butter, to add to batter
crushed lotus cookies, for decorating
larger chunks of lotus cookie, for decorating
2 tablespoons Gefen Cocoa, to add to batter
2 tablespoons milk or parve milk, to add to batter
mini chocolate chips, for decorating
chocolate syrup, for decorating
red, green, and blue food coloring, to add to batter
non-pareils, for decorating
Gefen Rainbow Sprinkles, for decorating
3 sticks butter or margarine
4 and 1/2 to 5 and 1/2 cups confectioners’ sugar
2 to 3 tablespoons milk or non dairy milk
2 teaspoons vanilla extract
pinch of salt
Preheat your oven to 350 degrees Fahrenheit. In a large bowl, combine all wet ingredients. Add dry ingredients and whisk until smooth. Divide batter into six bowls and add mix-ins below.
For strawberry, add one tablespoon strawberry jam and one drop red food coloring. Mix well.
For cookies ‘n cream, add two tablespoons crushed sandwich cookies. Mix well.
For Lotus, add two tablespoons melted lotus butter. Mix well.
For chocolate, add two tablespoons cocoa and two tablespoons milk or non dairy milk. Mix well.
For tie dye, further divide the batter into three bowls. Add four drops red food coloring to one, four drops green food coloring to another, and six drops blue food coloring to the third. Mix well.
Keep the last bowl plain vanilla.
Spray the baby cupcake pan with oil and fill each well with one tablespoon batter. For the tie dye, use one teaspoon of each color to fill the well, blending the colors as desired. Bake eight to 10 minutes. If making larger cupcakes, you’ll use more batter and need more bake time.
While the cupcakes bake, prepare the frosting. Whip the butter or margarine well for four to five minutes. Add confectioners’ sugar one cup at a time on low speed, until thick. Add milk, vanilla, and salt. Continue to beat for two more minutes until fluffy. Adjust if needed, adding more milk if too stiff or confectioners’ sugar if too runny.
Allow the cupcakes to cool before frosting, then decorate with the following toppings.
For strawberry, combine crushed vanilla sandwich cookies with crushed freeze dried strawberries. Sprinkle onto the frosting.
For cookies ‘n cream, sprinkle crushed sandwich cookies and top with a chunk of sandwich cookie.
For Lotus, sprinkle crushed lotus cookies and top with a chunk of lotus cookie.
For chocolate, sprinkle tiny chocolate chips and drizzle chocolate syrup.
For tie dye, sprinkle non pareils.
For vanilla, sprinkle rainbow sprinkles.
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