dried rose bud, crushed
Step by step
For the cupcakes: Attach the Sifter + Scale attachment to the stand mixer. Sift the flour, salt, baking powder, vanilla powder and baking soda into the bowl of the stand mixer on speed 4. Set aside.
Put the almond milk, caster sugar and vegetable oil in a different bowl of a stand mixer fitted with the Wire Whip. Mix on speed 6 for 4 minutes. Reduce speed to 4 and add the sifted flour mixture spoon by spoon.
Divide the batter over 10 cupcake liners. Bake for 22 minutes in a 175ºC oven.
Let cool completely and transfer to a wire rack.
For the frosting: Put the vegan butter in a bowl of the stand mixer fitted with the Wire Whip. Mix on speed 2 and add the icing sugar spoon by spoon.
Add the vanilla extract. Increase the speed to 10 and whip for 5 minutes until the frosting is light and airy.
Transfer the frosting to a piping bag and pipe onto the cupcakes.
Finish with a sprinkle of the dried rose buds.