Recipe courtesy of Skull and Cakebones
Episode: Old is New Again
Print
Total:
53 min
Active:
35 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

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 

Directions

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.

Categories:
More from:

Sweet Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pineapple Tarts

Recipe courtesy of Tia Mowry

Grilled Pork Chops with Pineapple Glaze

Recipe courtesy of Keith Neubert

Cupcakes with Pineapple Filling and Strawberry and Goat Cheese Whipped Cream

Recipe courtesy of Marilyn Norris

Orange Cupcakes with Orange Crushed Pineapple Whipped Cream Topping

Recipe courtesy of Dawn Trammell

Pineapple Boats

Recipe courtesy of Laura Calder

Pineapple Quesito

Recipe courtesy of Zoë François

Pineapple Cooler

Recipe courtesy of Siba Mtongana

Pineapple Cooler

Recipe courtesy of Siba Mtongana

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Extreme Cake Makers

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c
12am | 11c
1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here