Sparkly Passionfruit Champagne Cupcakes
Share
The best time for a new beginning is now! Tomorrow is the first blank page of a 365-page book, write a delicious one! But first, let's end this year bright like shining, magical glitter and bubble-like champagne with these Sparkly Passion Fruit Champagne Cupcakes. Why not color today forward a little brighter? With Suncore Foods® Marigold Passion Fruit Powder & Seeds to achieve this lovely, sparkly yellow hue, and bring some sparkle flavors to your year-end feast to add that wow factor! Lastly, we wish you peace, love, joy, and laughter. Let the countdown begin!
[ingredients]
Cupcakes:
165g cake flour
1 tsp baking powder
1/2 tsp baking soda
70g powdered sugar, sifted
1/2 cup soy milk, room temperature
1/2 cup champagne
1/3 cup coconut oil
1 tsp vanilla bean extract
1/4 salt
1/3 cup Suncore Foods® Marigold Passion Fruit Powder & Seeds
Frosting:
100g dairy free butter
35g melted white chocolate
1 1/2 -2 cups powdered sugar
1 tsp vanilla bean extract
1/4 tsp salt
2 tbsp champagne
[/ingredients]
1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside. 2. Cupcakes — In a large bowl, sift dry ingredients and whisk to combine. Add in milk, champagne, vanilla, coconut oil. And until well combined. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting. 3. Frosting – Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the melted 4. Pipe the frosting onto the cooled cupcakes and serve. Enjoy! [/directions]
Click Here for Step-by-Step Directions ▼
chocolate, sifted powdered sugar, salt. Mix on low speed until incorporated,
scrape the bottom and sides of the bowl and then add in vanilla and champagne.
