Recipes

Vanilla Cupcakes with Hibiscus Icing

      • Ingredients:
        • 1 ⅓ cup (166g) Arrowhead Mills All Purpose Flour⁠
        • ½ cup (113g) unsalted Butter (melted)⁠
        • ¾ cup (150g) Sugar⁠
        • 2 large Eggs + 1 Egg White (room temp)⁠
        • ⅔ cup (161g) Buttermilk (room temp)⁠
        • 3 teaspoon Vanilla Extract (9g)⁠
        • ¼ teaspoon Baking Soda (1g)⁠
        • 1 ¼ teaspoon Baking Powder (4g)⁠
        • ½ teaspoon Salt (2g)⁠

        For best result, ingredients should be weighed

      • Directions:
        1. Combine butter, sugar, and vanilla extract.⁠
        2. Add 1 egg at a time, and once incorporated, add buttermilk.⁠
        3. Add ⅓ of the dry mixture at a time (mixing minimally)⁠
        4. Line and fill tins ¾ of the way⁠
        5. Bake for 20-22 minutes⁠
        6. Allow to rest for 5 minutes before removing from cupcake tin.⁠
        7. Allow to cool completely before topping with icing!⁠
        8. If you’d like the icing, combine 1 tablespoon of hibiscus powder with 2 tablespoons boiling water. Mix until well combined and completely dissolved. In a medium bowl, whip ½ cup butter and 2 cups powdered sugar. Add hibiscus mixture and whip until icing forms! Enjoy!⁠