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A pink-frosted vegan cupcake in a pink liner is topped with pink sprinkles. It sits on a wooden surface, surrounded by other similar cupcakes. The frosting is swirled, giving a textured look.

Pink Cupcakes

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Servings: 12 Cupcakes
Ingredients Method Video

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

Method
 

  1. Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.
  2. Add all ingredients for cupcakes in food processor. Blend well, until batter is smooth.
  3. Use a large spoon or ice-cream scoop to divide the batter between your cupcake liners (around two-thirds full).
  4. 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.
  5. Remove from oven and transfer them to a plate or cooling rack.
  6. 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.
  7. 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