Vanilla Fig Cupcakes with Frosting
Ingredients
Cupcakes
- 150g cake flour
- 16g cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 70g powdered sugar, sifted
- 1 cup unsweetened soy milk, room temperature
- 1/3 cup coconut oil
- 1 tbsp white vinegar
- 2 tsp vanilla bean extract
- 1/4 tsp rose salt
- 1/3 cup fig chips
Frosting
- 100g dairy free butter
- 1 to 1 1/2 cups powdered sugar
- 1/2 -1 tsp taro yam powder
- pinch of butterfly pea powder and velvet red beet
- 1 tsp vanilla bean extract
- 1/4 tsp rose salt
- 1/2 to 1 tbsp cold soy milk for thinner consistency
Preparation
Preheat the oven to 170°C. Prepare muffin pan with liners and set aside.
In a large bowl, sift dry ingredients and whisk to combine.
Add milk, vanilla, coconut oil, white vinegar, and mix until well combined.
Fold in fig chips.
Divide batter evenly between 8 cupcake liners in a muffin pan.
Bake for 20 minutes or until a toothpick comes out clean.
Let cool completely before frosting.
Whip butter in a stand mixer with the paddle attachment on medium to high speed for about 2 minutes.
Stop the mixer and add sifted powdered sugar, supercolour powder, and salt.
Mix on low speed until incorporated, scrape the bottom and sides of the bowl, and then add vanilla and milk.
Mix until smooth.
Pipe the frosting onto the cooled cupcakes and serve.
