| For the Cupcake | |
|---|---|
| 1½ cup | all-purpose flour |
| 1 tbsp | cacao powder |
| ¾ tsp | salt |
| ½ tsp | baking soda |
| ½ tsp | baking powder |
| 1 cup | granulated sugar |
| 2 | eggs, room temperature |
| ¾ cup | oil |
| 1 tsp | vanilla |
| ¾ cup | buttermilk |
| 1 tbsp | apple cider vinegar |
| 3 tbsp | butterfly pea flower, powder |
| For the Cream Cheese Frosting | |
| 8 oz | butter, softened |
| 8 oz | cream cheese, softened |
| 4 cups | powdered sugar |
| 1 tbsp | vanilla |
| milk, as needed | |
Preheat oven to 350F.
In the bowl of a standing mixer fitted with a whisk attachment. Mix together the flour, cocoa, sugar, salt, baking powder, baking soda, and butterfly pea flower powder.
In a separate bowl whisk together eggs, buttermilk, apple cider vinegar, oil, and vanilla. It might not combine together homogeneously, and that is okay. Just be sure the eggs are scrambled in.
With the electric mixer on a slow stir, slowly steam in the liquids. Be sure to stop the mixer and scrape the bowl down with a rubber spatula about half way through. Once you’ve scraped down the sides you can raise the speed for about 10 seconds. The batter should be smooth, but try not to over mix.
Scoop the batter into cupcake liners - filling ⅔ of the way. Bake for 18 minutes or until a toothpick comes out clean.
In the bowl of a standing mixer, add the softened butter and whip with a paddle until it’s lightened in color.
Scrape the sides and add in the powdered sugar, 1 cup at a time. Mix and scrape in between additions.
Once all the powdered sugar is added, start to add in the cream cheese in small additions and let the mixer stir it in on a low speed.
When the icing becomes smooth, add in vanilla extract. Then add in milk a tablespoon at a time to thin out the icing to your desired consistency.
When the cupcakes are cooled, add the icing into a pastry bag fitted with a star tip to pipe the icing on top. For a simple look, use a small spatula or spoon to decorate instead
This batter can be made up to 3 days a head of time! Just store in an air tight container and let sit on the counter for about 30 minutes before you scoop it.
If you’re going for an all blue look, Butterfly pea flower powder easily mixes into frosting as well! Start with a tablespoon and add more to get your desired color.
