It’s national animal crackers day! Did you know most animal crackers are accidentally vegan? Even the famous Nabisco brand in the box do not contain dairy or eggs. The animals depicted on that box have recently been freed from their cages so I think that’s progress but I don’t enjoy zoos or circuses where animals are often abused. Anyway, I was out of school when Dunkaroos were launched in 1990 so I don’t really appreciate the nostalgia but I will never say no to a cookie and frosting!
You could make your own homemade animal shaped cookies (actually, the Dunkaroo cookies were round!) but why would you? So many brands to choose from as well as a lot of store brands and they have a specific taste that’s hard to replicate. The icing however is something you can whip up quickly for these and be dunking in no time!
This is basically my cream cheese frosting recipe I use on my carrot cupcakes as well as other cakes but it’s halved so you’re not making a ton (although extra frosting is never a bad thing right?). It also has more of a funfetti flavor which I’m not sure is historically accurate but one that I enjoy. You could just get a tub of vegan frosting and call it a day but why not “pump up the volume” (movie reference starring Christian Slater which also came out in 1990!) and make it from scratch? You won’t be mad, promise!
The extracts really give this a cake batter flavor like how I remember Duncan Hines yellow cake tasting. If you don’t like that flavor, simply leave them out but still use the clear imitation vanilla as that gives it the nostalgic Funfetti flavor and doesn’t color the frosting. You could use regular vanilla if you can’t find clear.
You can also use this frosting or dip for cakes, cupcakes, sandwich cookies, whoopie pies and more! I hope you enjoy it and it takes you back in time before we all had cell phones and the internet unless you’re a millennial then this is super vintage!
Vegan “Dunkaroos” Dip
8
servings10
minutesA creamy vegan frosting that would be great on cupcakes or to dunk cookies into!
Ingredients
1/4 cup vegan butter, room temperature
4 oz vegan cream cheese, room temperature (this is usually half a tub)
1 1/2 cups powdered sugar, sifted to remove lumps
1/2 teaspoon clear imitation vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange extract
1/4 teaspoon coconut extract
pinch of salt
1/3 cup vegan sprinkles
Directions
- By hand or using a mixer in a medium bowl, beat the vegan butter and cream cheese together until well mixed.
- Sift the sugar over the butter mixture (I use a fine mesh sieve) and then add all the extracts and beat well until fluffy. If your mixture seems too thin, add a little more sugar a tablespoon at a time until the consistency you desire. If it’s too thick, you can add a teaspoon of vegan milk a little at a time until it’s how you like it.
- Fold in the sprinkles and serve. Dip cookies into the dip and enjoy!
Notes
- Check out my Amazon store to see which vegan sprinkles I buy and use. The smaller white nonpareils are Whole Foods Market brand.
- To ensure your sugar is vegan, buy organic.
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