Vanilla Cupcakes with Hibiscus Frosting
Yield: 12 cupcakes
Materials
- 1 ⅓ cup Arrowhead Mills Organic All-Purpose Flour
- ½ cup unsalted butter melted
- ¾ cup sugar
- 2 large eggs room temperature
- 1 large egg white room temperature
- ⅔ cup buttermilk room temperature
- 3 teaspoons vanilla extract
- ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
Instructions
Cupcakes
- Combine butter, sugar, and vanilla extract.
- Add 1 egg at a time, and once incorporated, add buttermilk.
- Add ⅓ of the dry mixture at a time (mixing minimally).
- Line and fill tins ¾ of the way.
- Bake for 20-22 minutes.
- Allow to rest for 5 minutes before removing from cupcake tin.
- Allow to cool completely before topping with icing!
Icing
- 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!
Notes
For best results, ingredients should be weighed.