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Sparkly Passionfruit Champagne Cupcakes

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 shinning, magical glitter and bubble-like champagne with these Sparkly Passionfruit Champagne Cupcakes. Why not color today forward a little brighter? With Suncore Foods® Marigold Passion Fruit Supercolor 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 Suncore Foods® Rose Salt
1/3 cup Suncore Foods® Marigold Passion Fruit Supercolor 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 Suncore Foods® Rose Salt
2 tbsp champagne

Directions

1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside.

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.

2. 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
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.

3. Pipe the frosting onto the cooled cupcakes and serve. Enjoy!

 

 


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