Cupcakes with Natural Purple Frosting

Rating

For the Cupcakes:
 ¾ cup flour
 ¼ cup vegan white chocolate powder
 ¼ cup sugar
 1 tsp baking soda or bicarbonate of soda
 ½ tsp Salt
 ½ cup dairy free milk
 2 tsp vanilla extract
 3 tbsp Oil
 2 tbsp apple sauce
 2 tsp apple cider vinegar
For the Frosting:
 ½ cup Vegan butter
 1 ½ cups Powdered sugar
 2 tsp Blue spirulina
 2 tsp Beetroot powder
 1 tbsp Dairy-free milk

1

Heat the oven to 180C (350F) and prepare your cupcake tray with cases.

2

In a large mixing bowl, sift the flour and white chocolate powder. Add the sugar, bicarbonate of soda, and salt, and mix.

3

In a smaller bowl, add dairy-free milk, vanilla extract, oil, apple sauce, and apple cider vinegar and mix together with a whisk.

4

Add the liquid ingredients to the large bowl and mix well avoiding any lumps.

5

Divide the mixture between the cupcake cases.

6

Bake in the oven for 25 minutes. You can check with a toothpick to ensure the centre is cooked (the toothpick should come out clean).

7

Remove from the oven and leave to cool. You do not want to add the buttercream frosting while the cupcakes are hot.

8

In a bowl, combine all the ingredients for the frosting. Use a whisk or an electric whisker to remove any lumps. If the mixture is too thick then add a tsp of dairy free milk at a time. Do not add too much. However, the superfood powders will thicken the frosting. We tend to prefer these thicker frostings as they are easier to pipe.

9

Add the frosting to a piping bag and pipe onto your cupcakes.

10

Enjoy!

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Ingredients

For the Cupcakes:
 ¾ cup flour
 ¼ cup vegan white chocolate powder
 ¼ cup sugar
 1 tsp baking soda or bicarbonate of soda
 ½ tsp Salt
 ½ cup dairy free milk
 2 tsp vanilla extract
 3 tbsp Oil
 2 tbsp apple sauce
 2 tsp apple cider vinegar
For the Frosting:
 ½ cup Vegan butter
 1 ½ cups Powdered sugar
 2 tsp Blue spirulina
 2 tsp Beetroot powder
 1 tbsp Dairy-free milk

Directions

1

Heat the oven to 180C (350F) and prepare your cupcake tray with cases.

2

In a large mixing bowl, sift the flour and white chocolate powder. Add the sugar, bicarbonate of soda, and salt, and mix.

3

In a smaller bowl, add dairy-free milk, vanilla extract, oil, apple sauce, and apple cider vinegar and mix together with a whisk.

4

Add the liquid ingredients to the large bowl and mix well avoiding any lumps.

5

Divide the mixture between the cupcake cases.

6

Bake in the oven for 25 minutes. You can check with a toothpick to ensure the centre is cooked (the toothpick should come out clean).

7

Remove from the oven and leave to cool. You do not want to add the buttercream frosting while the cupcakes are hot.

8

In a bowl, combine all the ingredients for the frosting. Use a whisk or an electric whisker to remove any lumps. If the mixture is too thick then add a tsp of dairy free milk at a time. Do not add too much. However, the superfood powders will thicken the frosting. We tend to prefer these thicker frostings as they are easier to pipe.

9

Add the frosting to a piping bag and pipe onto your cupcakes.

10

Enjoy!

Cupcakes with Natural Purple Frosting

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