Blueberry Butterfly Pea Cupcake 蝶豆花藍莓杯子蛋糕
Chase your blues away with these beauties!
Filled with blueberry jam, our fluffy, soft and moist cupcakes are topped with vegan cream made of natural butterfly pea flower. Although we substitute pumpkin for egg, don't be surprised if you can still taste an eggy flavor from this cupcake!
Main Ingredients:
- Pumpkin, gluten-free flour, rice oil, rice milk, coconut sugar, vegan cream.
In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.
Reheating Tips
For cupcake/cake, please allow it to come to room temperature before serving.
For madeleines/muffin/bread, you can:
i. Reheat the foil wrapped pastry in the oven; OR
ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!