Sprinkles’ Vegan Cupcake

On January 25, boutique cupcake parlor Sprinkles will launch its first vegan cupcake. The new menu addition is a vegan variation of Sprinkles’ best selling red velvet cupcake, a light chocolate cake with cream-cheese frosting. The cupcake chain is substituting coconut oil and vegan cream cheese for dairy and egg ingredients. Sprinkles also uses 100-percent recycled materials for its packaging, and since its opening in 2005, the company has donated $1.3 million to local and international charities. Customers with a sweet tooth can find the cupcake chain at locations in large US cities such as Chicago, San Francisco, and Houston. The company is encouraging website customers to vote where the next bakery should open, with nominees ranging from Cleveland to Tokyo.