Recipe courtesy of Skull and Cakebones
Episode: Old is New Again
53 min
35 min
12 cupcakes


  • Butter, for greasing the muffin tin
  • 1 1/4 cups organic flour 
  • 2 teaspoons spirulina powder 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 3/4 cup organic soy milk 
  • 1 teaspoon organic apple cider vinegar 
  • 3/4 cup organic sugar 
  • 1/3 cup non-gmo non-expeller-pressed canola oil 
  • 1/4 cup kombucha, such as Buddha's Brew Pineapple Super Greens 
  • 1 teaspoon vanilla 
Pineapple Frosting:
  • 1 teaspoon spirulina powder
  • 1/4 cup pineapple juice 
  • 1/2 cup vegan margarine 
  • 1/2 cup vegan shortening 
  • 3 cups powdered sugar 
  • 1 teaspoon vanilla 


Preheat the oven to 350 degrees F. Butter and line a 12-cup muffin tin.

For the cupcakes: Combine the flour, spirulina, baking powder, baking soda and salt in a bowl. In another bowl, mix together the soy milk and apple cider vinegar; then stir in the sugar, canola oil, kombucha and vanilla. Add the dry ingredients to the wet ingredients and mix thoroughly.

Scoop the batter into the prepared muffin tin and bake on the center rack for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool.

For the frosting: Whisk the spirulina into the pineapple juice. Next, cream together the margarine and shortening, and add the powdered sugar and the pineapple-spirulina mixture. Whip with an electric mixer until thick and creamy. The frosting should be medium to dark mint green in color.

To assemble: Transfer the frosting to a pastry bag fitted with a flower tip and pipe onto the cooled cupcakes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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