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Vegan Vanilla Cupcakes

Let your love bloom with these adorable desserts!

Created by the talented Mei Yee. Check out her Instagram @nm_meiyee for more amazing recipes!


Recipe makes 8 cupcakes

1 ¼ cup flour 
2 tbsp cornstarch 
1 tsp baking powder 
½ tsp baking soda 
¾ cup powdered sugar 
1 cup plant milk 
⅓ cup coconut oil 
1 tbsp white vinegar 
1 tsp vanilla 
¼ tsp salt (or Suncore Food® Rose Salt)

110g vegan butter 
50g vegetable Shortening 
1 ½ cup powdered sugar 
1 tsp vanilla 
1-2 tsp plant milk 
1/4 tsp salt (or Suncore Food® Rose Salt)
2 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder


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

2. Add dry ingredients in a large bowl & whisk to combine. Add in wet ingredients to dry and mix well. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 18-20 mins until toothpick comes out clean. Allow cupcakes to cool completely before frosting.

3. Combine butter & vegetable shortening in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 mins. Add the salt, vanilla, and Supercolor Powder. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 mins, slowly drizzle in the milk. Increase speed to high and whip for another 2 mins.

4. Fill buttercream in piping bag. Place the tip directly on top of the center of the cupcake. Using medium pressure, pipe a tight spiral around the cupcake.



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