Sweet, tangy and bursting with flower power, these soft and fluffy cupcakes are super-tasty and the perfect healthy afternoon treat.
Ingredients:
Hibiscus Sponge:
- 2 tbsp Aduna Hibiscus Powder
- ½ cup milk of choice
- 1 ½ tsp apple cider vinegar
- ½ tsp pure vanilla extract
- ⅓ cup pure maple syrup
- 3 ½ tbsp coconut oil
- 1 cup white, spelt, or gf flour
- ¼ tsp salt
- 1 tsp baking powder
Buttercream Frosting:
- 2 teaspoons Aduna Hibiscus Powder (or more to taste or for colour)
- 110g vegan butter, softened at room
- 200g organic powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
- 1-2 tablespoons unsweetened plant-based milk
Method:
- Preheat oven to 180 C and line a cupcake tray with cupcake cases.
- Whisk the hibiscus powder, milk, apple cider vinegar, vanilla extract, maple syrup and oil together and leave for at least 10 minutes.
- In a large bowl, stir together the remaining ingredients, add the wet mixture and mix to form a batter. Evenly distribute the batter into the cupcake cases, filling them about two-thirds of the way up.
- Bake for 10-12 minutes or until risen and a toothpick inserted into the cupcake comes out clean. Leave to cool.
- To make the frosting, use an electric mixer to beat the vegan butter until fluffy (approx. 1 minute). Gradually add the sugar and mix on low speed until well combined and fluffy, scraping down the sides as needed.
- Add the vanilla, salt, and hibiscus powder, and beat until smooth. If the frosting is too thick, add milk until you reach your desired consistency.
- Pipe onto sponges and enjoy!
Recipe by Aduna
