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

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

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

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

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

Divide the mixture between the cupcake cases.

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).

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

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.

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

Enjoy!

Ingredients