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Vanilla Cupcake with Royal Tiffany Blue Buttercream

Who can resist these melt-in-your-mouth cupcakes? Made perfectly soft with velvety striking blue frosting using our Suncore Foods® Aqua Blue Spirulina & Blue Butterfly Pea Supercolor Powders, it’s like — magic! So fun to bake & eat and perfect for every occasion including on the dessert table at your summer party. Your guess will fall head-over-heels with our Vanilla Cupcake with Royal Tiffany Blue Buttercream.

Ingredients

Cupcakes:
150g all purpose flour
16g cornstarch
1 tsp baking powder
1/2 tsp baking soda
75g powdered sugar, sifted
1 cup unsweetened soy milk, room temperature
1/3 cup coconut oil
1 tbsp white vinegar
2 tsp vanilla bean extract
1/4 Suncore Foods® Rose Salt

Frosting:
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1/2 -1 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder & a pinch of Suncore Foods® Blue Butterfly Pea 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)

Directions

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, white vinegar. 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 — Whipped 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, supercolor powder, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk.

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

 


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