Dandy® Vegan Grapefruit Cupcakes
What You Need
Cupcake:
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¾ cup Nut milk, cashew or almond
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¾ cup Sugar
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2 tsp. Dandy® Grapefruit zest
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½ cup Dandy® Grapefruit, freshly squeezed for juice
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½ cup Olive oil
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2 tsp. Vanilla extract
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2 cups All-purpose flour, gluten-free preferred
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1 tsp. Sea salt
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1 tsp. Baking soda
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¼ tsp. Baking powder
Frosting:
Curd Filling:
Make It
Cupcake:
- Preheat the oven to 375 degrees. Line muffin pans with prepared cupcake liners.
- In a medium bowl, whisk together nut milk, sugar, Dandy® Grapefruit zest, juice, olive oil and vanilla extract. Mix together in a separate bowl, flour, sea salt, baking powder and baking soda. Blend well. Whisk together the wet mixture and the flour mixture until well blended.
- Pour the cake batter into prepared cups, and place in the oven. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 14 to 18 minutes.
- Remove from oven, let cool completely, then remove from the pan and set aside to frost.
Frosting:
- In a large mixing bowl, add softened butter and beat or whisk vigorously to combine.
- Add vegan cream cheese and mix again until creamy and smooth.
- Add vanilla extract and sifted powdered sugar in 1 cup increments.
Curd:
- Combine agave syrup, cornstarch, and sea salt in a medium pot, and whisk until combined.
- Add Dandy® Grapefruit juice and zest and whisk until smooth. Heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes.
- Remove from heat and whisk in coconut cream and coconut oil. Pour into a bowl, and let chill in the fridge until very cold, at least an hour.
Assembly:
To assemble, pipe the frosting on top of the cooled cup cake and make a large circle on top. Fill the center of the circle with the Dandy® Grapefruit curd and serve.
