Ingredients:
Cupcakes:
- 90g granulated sugar
- 100g all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 41g unsalted butter, room temperature
- 90g buttermilk
- ¼-½ tsp. butterfly pea powder*
- 32g vegetable oil
- 1 egg white, room temperature
- 1 tsp. vanilla extract
Two Toned Buttercream:
- 113g unsalted butter, room temperature
- 200g powdered sugar
- ½ tsp. vanilla extract
- 1 ½ tbsp. heavy cream
- ⅛-¼ tsp. butterfly pea powder**
Instructions:
- For the Cupcakes:
- Preheat oven to 350°F/175°C. Prepare muffin tin with 6 liners.
- Combine sugar, flour, baking powder, salt, and butter; beat until no lumps.
- Mix buttermilk with butterfly pea powder.
- Add buttermilk mix, oil, egg white, and vanilla to flour mix. Whisk until smooth.
- Distribute batter in liners. Bake 15-18 mins or until done.
- For the Buttercream:
- Beat butter to smooth. Gradually add powdered sugar.
- Mix in vanilla and 1 tbsp. heavy cream. Beat.
- Whisk butterfly pea powder in remaining heavy cream.
- Halve buttercream. Mix pea powder cream into one half.
- Fill two piping bags with each color, and place inside a third bag fitted with a piping tip.
- Frost cooled cupcakes.
Note: Adjust butterfly pea powder for desired blue intensity.
