A deliciously light and fluffy vanilla cupcake with a swirl of fresh passionfruit, a core of passionfruit curd, whipped buttercream, topped with fresh passionfruit and a sprinkling of chia seeds.
This recipe is in collaboration with Sproud. A company that produces milk from peas, how amazing is that!
The milk is gluten-free, GMO-free and contains no cholesterol or allergens.
By producing milk from peas means that the company has a less carbon footprint than that of other milk producers. And it’s great to know that you’re getting extra protein. Great big thumbs up from me!
I can’t recommend Sproud milk enough! If you can get hold of it, try it out in your baking, desserts, breakfast cereal, smoothies or just drink it chilled! It’s super tasty!
I have used the original milk in this cupcake recipe and it works perfectly.
Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream
-120g of dairy-free butter
-350g of icing sugar
-1 teaspoon of vanilla bean paste (you can use extract)
-1 teaspoon of dairy-free milk (if needed)
-2 tablespoons of chia seeds
Ingredients for the core
-2 tablespoons of passionfruit
To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Spoon a teaspoon of fresh passionfruit onto each cupcake and with a toothpick, swirl the passionfruit into the batter.
Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 9- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.
Step 2- Take the lemon curd and mix in some fresh passion fruit.
Step 3- Add the passionfruit curd into a piping bag and pipe some sauce into each cupcake.
To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla bean paste/extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.
Step 3- Fold in the passionfruit.
If it’s too moist, add more icing sugar until a nice consistency.
Step 4- Transfer the buttercream into a piping bag fitted with a open star tip nozzle.
Step 4- Pipe a swirl of buttercream onto each cupcake.
To decorate, add some fresh passionfruit ontop of the buttercream and sprinkle over some chia seeds (optional).
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
Shop the whole ‘Sproud’ range here.
This is a paid collaboration with Sproud.
A huge thank you to Sproud for collabing on this recipe with me!
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