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Velvet Pink Flower Cupcakes

These Velvet Pink Flower Cupcakes are almost too pretty to eat and look like they're straight out of the fairytale garden! Blooming with stunning buttercream using Suncore Foods® Velvet Red Beet Supercolor Powder to achieve the magical pink hues and stuffed with a delicious raspberry chia jam made from Suncore Foods® Chia Seeds, the most delightful combination for all occasion!

Ingredients

Makes 6-7 Cupcakes

Cupcakes — Dry Ingredients:
1 1/2 cup cake flour
2 tbsp cornstarch
3/4 cup icing sugar
1 tbsp Suncore Foods® Velvet Red Beet Supercolor Powder
Pinch of Suncore Foods® Rose Salt

Cupcakes — Wet Ingredients:
1 1/4 cup plant milk
1/3 cup melted butter
1/2 tbsp vinegar
1 tsp pure vanilla extract

Raspberry Chia Jam:
1/8 cup Suncore Foods® Chia Seeds
1/2 cup + 1/8 cup water
1/4 cup frozen raspberry
1 tbsp cornstarch
Sugar to taste
1 tbsp lemon juice

Pink Buttercream Frosting:
120 soften butter
240 icing sugar
1/2 tbsp plant milk
1/2 tsp pure vanilla extract
1 tsp Suncore Foods® Velvet Red Beet Supercolor Powder

Directions

1. To make the Raspberry Chia Jam — Mix chia seed and water in a mason jar. Let it sit for 45 minutes. Add raspberry, cornstarch, sugar and lemon juice to a small saucepan. On medium heat, gently press the berries to the side of the pan to release the juices. Continue to cook until mixture it has thickened. Set aside to let it cool for 15 minutes then stir in the expanded chia pudding. Transfer chia jam to a piping bag; place it in the chiller while you prepare the cupcakes.

2. To make the Cupcakes — Preheat oven to 150 degrees Celsius. First, add vinegar to plant milk; set aside while you prepare other ingredients.
Measure out and mix all dry ingredients in a large bowl, set aside. Add melted butter and milk mixture to a medium sized bowl; mix until incorporated. Pour wet mixture to dry mixture, gently mix with a spatula until everything comes together. Scoop butter to muffin pan lined with muffin liners; divide the batter equally. It should be almost all the way full for each cupcake. Gently tap the pan to release air bubbles before transfer the pan to the oven. Bake them for 15 minutes or until a toothpick insert and it comes out clean.
Once done, let them cool on a wire rack while you prepare the frosting.

3. To make the Pink Buttercream Frosting — Add butter to a large bowl; whisk until pale. Add half of the icing sugar, mix until everything comes together. Repeat for the other half. Add in velvet red beet powder, vanilla and milk; mix until everything is well incorporated. Transfer mixture to a piping bag filled with a star tip; decorate and Enjoy!

 


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