Butterfly Blue Unicorn Tea™ Cupcakes
A cute recipe for these blue cupcakes using Butterfly Pea Flowers for a natural dye and flavouring!
Prep Time - 20 minutes
Servings - 20 cupcakes
Stand Mixer or Hand Mixer
- 290 grams all purpose flour
- 2 tsp baking powder
- 3/4 tsp Salt
- 225 grams butter @ room temperature
- 350 grams granulated sugar
- 3 large large
- 300 ml milk Butterfly Pea Flower infused
Butterfly Pea Flower Infused Milk
- 400 ml Milk - full fat
- 2 tsp Butterfly Pea Flowers high quality (approx 10 flowers)
Butterfly Pea Flower Frosting
- 500 grams icing Sugar
- 50 ml Milk Butterfly Pea Flower Infused (you may need more milk to thin out the frosting, which is why I had you make 400 ml total for the cupcakes and the frosting)
In a small pot bring the milk to a simmer. Once the simmer starts, add the butterfly pea flowers, turn off the heat, and let sit for 10 minutes. While it is sitting you can work on the cake.
In a bowl sift together the flour, baking powder, and salt.
In a stand mixer with paddle attachment (or a hand mixer) cream together the sugar and the butter. Slowly add the eggs one at a time. Then add some flour, then some infused milk, then flour etc… until all the wet and dry ingredients are together in the stand mixer. Once everything is combined, turn off the mixer. Do not over mix.
Pour the Butterfly pea flower cupcakes batter into paper cupcake sleeves in a cupcake tin. Put in an oven preheated to 175 C or 350 F for 15 minutes.
When done, remove and let rest on a counter until completely cool.
To make the frosting use your stand mixer with a whisk attachment. Whip the sugar and the milk until you get a frosting. You can thin it out with a little more liquid as necessary.
These hold okay in the fridge, but if you want to save them for a while it is better to use the freezer.
Recipe courtesy of https://cookingtoentertain.com/