Vegan Strawberry White Chocolate Cupcakes
Ingredients
Muffins
- 220 g of flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 120 g of brown sugar
- 1 tsp of vanilla extract
- 100 g of vegan butter (melted)
- 150 ml of plantbased milk
- 1 mashed banana
- 100 g of vegan white chocolate (finely chopped)
- 100 g of fresh strawberries
Buttercream frosting
- 200 g of vegan cream cheese
- 120 g of vegan butter (softened)
- 420 g of powdered sugar (sifted)
- 1 tsp of vanilla extract
- 1/2 - 3 tsp of Pink Pitaya powder
Preparation
Preheat the oven to 190C and prepare the muffin pan.
In a bowl combine flour, sugar, baking powder and soda.
Add melted butter, mashed banana, vanilla extract and milk. Mix until combined (do not over mix)
Add chopped chocolate and strawberries, and mix in.
Fill the muffin pan with the batter. Bake around 25 mins.
Remove muffins from the oven and let them cool down.
Prepare the frosting. In a bowl place cream cheese, butter and vanilla. Mix until fully incorporated. Add the powdered sugar and mix on lower speed until well combined. Then switch to higher speed and mix for a while. Now add the pink pitaya powder and mix until fully incorporated.
Decorate cupcakes with pretty pink frosting and enjoy.
