Spirulina Whipped Cream on Vegan Cupcakes!
Vegan, gluten-free Cupcakes with Spirulina Whip! Let's make this creamy, to-die-for whip frosting! Why not add superfood powders into your baking needs? This way you get more nutrients from your foods! Spirulina contains approximately 60-70% complete proteins which are easily absorbed by the body, and with needed vitamin Bs (B6, B12, etc) to facilitate our brain functionality. I usually take spirulina with my smoothies but today I have decided to add them into my cakes, and boy am I proud of my decision!
A tip for you, instead of using artificial colouring for cakes, use spirulina for a natural bluish color!
To make this delicious frosting:
1/2 cup of vegan shortening (organic, dairy-free)
1 1/4 cup of icing sugar
1 tsp of vanilla extract
1/4 tsp of Organic Burst Spirulina powder + 1 tsp of water
Start by creaming the vegan shortening, then add in the vanilla extract. Whip till smooth and continue to add the sugar. Now whip at a medium-high speed until it is a creamy white color, this should take about 3-5 mins. Combine both spirulina + water in a small bowl and mix well. Add this mixture into the whipped cream and you will start to see the color turn into a lovely ocean bluish green! You can top it off with some dairy-free chocolate chips. I usually make vegan muffins on a weekly basis, so these are blueberry banana muffins/cupcakes made in advance. Cant wait to dig in! Enjoy the lovely weekend and happy Mother's day!