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Butterfly Pea Flowers & Pandan Buttercream Lemon Cupcake

Transport yourself to a blooming garden with these Lemon Cupcakes with Flower Buttercream colored with Suncore Foods® Blue Butterfly Pea & Emerald Pandan Leaf Powders to achieve the field of beautiful blue and green hues! Perfect for any occasion from a weekend picnic to weekday sweet treats that will surely satisfy your sweet tooth. Bake your blooming garden with this recipe and enjoy!

Ingredients

Cupcakes:
150g all purpose flour
16g cornstarch
1 tsp baking powder
1/2 tsp baking soda
75g powdered sugar, sifted
3/4 cup unsweetened soy milk, room temperature
1/4 cup lemon juice
1/3 cup coconut oil
1 tbsp white vinegar
1 tsp lemon extract
2 tsp lemon zest
1/4 salt

Frosting:
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1 tsp vanilla bean extract
1/4 tsp salt
1/2 to 1 tbsp of cold soy milk (for thinner consistency)
Dissolved 3-5 tsp Suncore Foods® Blue Butterfly Pea Powder & Suncore Foods® Emerald Pandan Powder with 3-5 tsp of water

Directions

1. Cupcake — 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, lemon juice, zest, extract, 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 — 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, Suncore Foods® Powders, and salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk. Pipe the frosting onto the cooled cupcakes and serve.