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Vanilla Buttermilk Cupcake with Blue Spirulina Frosting

Cupcakes are a dime a dozen, but when a stand-out cupcake comes along the way, it is extra special. These Vanilla Buttermilk Cupcakes with Blue Spirulina Frosting are just that type of cupcake! They are light, tender, and rich while a delightful vanilla flavor that just melts in your mouth. That comes from the acidity of dairy-free buttermilk to help break down gluten. But to top it all off is the enchanting blue Spirulina frosting!


150g cake flour ⁣
16g cornstarch ⁣
1 tsp baking powder⁣⁣
1/2 tsp baking soda⁣⁣
75g powdered sugar, sifted ⁣
1 cup dairy free buttermilk, room temperature⁣⁣ (add 1 tbsp lemon juice to 1 cup unsweetened soy milk, let sit for 10 minutes) ⁣
1/3 cup coconut oil ⁣⁣
2 tsp vanilla bean extract⁣⁣
1/4 Suncore Foods® Rose Salt

200g dairy free butter⁣⁣
2 to 2 1/2 cups powdered sugar ⁣⁣
2 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
1 tsp vanilla bean extract ⁣⁣
1/4 tsp Suncore Foods® Rose Salt ⁣⁣
1/2 to 1 tbsp of cold soy milk (for thinner ⁣⁣consistency) ⁣⁣



1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside. ⁣
In a large bowl, sift dry ingredients and whisk to combine. Add in milk, 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 sifted powdered sugar, blue spirulina powder, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk (if you’re looking for thinner consistency, mix on medium high speed for 1 to 2 minutes until smooth. ⁣Pipe the frosting onto the cooled cupcakes and serve. ⁣


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