The Very Strawberry Cupcakes 士多啤梨醬杯子蛋糕
You may be surprised to know that we use pumpkin to replace egg when making these gorgeous cupcakes. You can’t taste the pumpkin, but it gives the cupcakes this beautiful golden color naturally (no filter needed when you look this good) , which really compliments the shade of red of the strawberry jam filling!
The dreamy light purple color of the cream comes from superfood acai berry powder. Don’t worry, NO artificial color is used!
Main Ingredients:
- Pumpkin, strawberry jam, acai berry powder, rice milk, gluten-free flour, rice oil, 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!