Feeling Good Superfood Eat Healthier & Live Happier

YOUR SHOPPING BAG


Price
QTY

TOTAL

$0.00
Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

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!

Ingredients

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)

Buttercream:
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

Directions

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.

 

 


Leave a Comment