Ingredients
For Cupcakes:
- 2 cups Spelt flour
- 3 tsps Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- ½ cup Monkfruit sugar
- 1 teaspoon Pink pitaya powder
- ½ cup vegetable oil
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon Apple cider vinegar
- 1 cup strawberries, pureed
For Pink Frosting:
- ½ cup vegan butter (room temperature)
- 2 cups icing sugar
- 2-3 tablespoon any plant-based milk
- 1 teaspoon vanilla extract
- 1-2 teaspoon pink pitaya powder
Instructions
- Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.
- Add all ingredients for cupcakes in food processor. Blend well, until batter is smooth.
- Use a large spoon or ice-cream scoop to divide the batter between your cupcake liners (around two-thirds full).
- Bake the cupcakes for 15-20 minutes or until you can insert a toothpick into one of the cakes and it comes out clean. Take care to not overcook.
- Remove from oven and transfer them to a plate or cooling rack.
- While the cupcakes are cooling, make the frosting by mixing together the vegan butter, icing sugar, milk, vanilla extract and pink pitaya powder in a mixing bowl or food processor. If you want an extra vibrant pink colour, add more pink pitaya powder.
- Once the cupcakes have completely cooled, use a piping bag or a spatula to frost each cake with the pink vegan buttercream. Top with other decorations such as sprinkles, edible flowers, or edible glitter!
Video
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