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
- 1½ tsp apple cider vinegar
- ½ tsp pure vanilla extract
- ⅓ cup pure maple syrup
- 3½ tbsp coconut oil
- 1 cup white, spelt, or gluten-free flour
- ¼ tsp salt
- 1 tsp baking powder
Buttercream frosting:
- 2 tsp Aduna Hibiscus Powder (or more to taste or for colour)
- 110g vegan butter, softened at room temperature
- 200g organic icing sugar, sifted
- ½ tsp pure vanilla extract
- Pinch of sea salt
- 1–2 tbsp unsweetened plant-based milk
Method
- Preheat oven to 180°C and line a cupcake tray with 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 dry ingredients, add the wet mixture and mix to form a batter.
- Evenly distribute the batter into the cupcake cases, filling them about two-thirds full.
- Bake for 10–12 minutes or until risen and a skewer inserted comes out clean. Leave to cool completely.
- To make the frosting, use an electric mixer to beat the vegan butter until fluffy (approximately 1 minute).
- Gradually add the icing 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 cooled sponges and enjoy!
Enjoy!
Recipe by Aduna
