Ingredients:

Cupcakes:

• 220 gm flour

• 1 tsp baking powder

• 1 tsp baking soda

• 100 gm sugar

• 50 ml coconut oil

• 160 ml plantbased milk

• 3 tbsp soy yoghurt (or any yoghurt of choice)

• 1 tsp vanilla extract

• 2 tbsp peanut butter

• 130 gm fresh strawberries, chopped into small chunks

• 6 tbsp aquafaba (chickpea water)

Frosting:

• 250 gm vegan cream cheese

• 3 tbsp peanut butter

• 3 tbsp powdered sugar

• 1 ½ tsp Rawnice Pink Pitaya Powder

• ½ tsp Rawnice Yellow Curcumin Powder

Directions:

Cupcakes:

1. Preheat oven to 190°C. Grease the muffin pan with some coconut oil ( or use baking cups).
   
   
2. In a bowl combine milk, yoghurt and vanilla extract.
   
   
3. In another other bowl, mix the flour, baking powder, baking soda and sugar.
   
   
4. Whip the aquafaba using electric mixer until fluffy.
   
   
5. Add the milk mixture, coconut oil and peanut butter to the flour mixture and combine.
   
   
6. Fold strawberries into the batter.
 
7. Add the whipped aquafaba to the batter and fold in gently, don’t over mix.
 
8. Fill the baking cups three quarters of the way full, bake around 35 minutes. Cool completely before adding the frosting.

Frosting:

1. In a bowl, place the cream cheese, powdered sugar and peanut butter. Mix with electric mixer.
 
2. Divide frosting in two.
 
3. Add 1 tsp of pitaya powder to one part.
 
4. Add ½ tsp of curcumin and ½ tsp of pitaya powder to the other.
 
5. Mix until the color is well incorporated.
 
6. Use the piping bag to decorate.