Butterfly Pea Flower Cupcakes
Light and fluffy butterfly pea flower cupcpakes topped with a two toned buttercream
Ingredients
Vanilla Butterfly Pea Flower Cupcakes
- 90 g granulated sugar (scant ½ c.)
- 100 g all purpose flour (¾ c. + 1 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 41 g unsalted butter (3 tbsp.) cubed, room temperature
- 90 g buttermilk (3 oz.) room temperature
- ¼-½ tsp.* butterfly pea powder
- 32 g vegetable oil (2 ½ tbsp.)
- 1 egg white room temperature
- 1 tsp. vanilla extract
Two Toned Buttercream
- 113 g unsalted butter (½ c.) room temperature
- 200 g powdered sugar (1 ⅔ c.)
- ½ tsp. vanilla extract
- 1 ½ tbsp. heavy cream
- ⅛-¼ tsp.** butterfly pea powder
Instructions
Vanilla Butterfly Pea Flower Cupcakes
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
- Add the sugar, flour, baking powder, salt and cubed butter to a medium sized mixing bowl. Use a hand mixer or stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no large lumps remain.
- Whisk together the buttermilk and butterfly pea powder until combined.
- Add the buttermilk, oil, egg white, and vanilla to the flour mixture. Whisk the ingredients together just until a cohesive batter has formed.
- Distribute the batter evenly between the six liners. Bake for 15-18 min., or until a toothpick inserted in the center of the cupcakes comes out clean.
Two Toned Buttercream
- In a medium sized mixing bowl, beat the butter for 1 minute to remove any lumps.
- Slowly beat in the powdered sugar until all of it has been used.
- Add in the vanilla and 1 tbsp. heavy cream, and beat for an additional minute.
- To the remaining 1/2 tbsp. of heavy cream, whisk in the butterfly pea powder.
- Split the buttercream in half. To one half, beat in the heavy cream-butterfly pea powder mixture until well combined.
- Place each buttercream color into it's own piping bag, and snip off a hole in the top. Then, place those two bags into another piping bag that's fitted with your piping tip of choice.
- Once the cupcakes have cooled to room temperature, frost them then serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Cupcake Pan | Oven Thermometer | Cookie Scoops
*use 1/4 tsp. for a lighter blue, and 1/2 tsp. or more for a darker, more vibrant blue.
**use 1/8 tsp. for a lighter blue, and 1/4 tsp. or more for a darker, more vibrant blue.
Nutrition
Serving: 1cupcakeCalories: 507kcalCarbohydrates: 62gProtein: 3gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 190mgPotassium: 53mgFiber: 0.5gSugar: 49gVitamin A: 736IUVitamin C: 0.02mgCalcium: 77mgIron: 1mg