Found this recipe while browsing through one of our all-time favourite cupcake books: Cupcakes with Attitude by Benjamin Wong.
Younger Daughter & I were so pleased with the bright pink batter, on account of the mashed red dragon fruit. Sadly, the brilliant colour was baked away, and it became just yellow cake, although with a nice subtle flavour with the crunch of dragon fruit seeds.
We tweaked the recipe a little. The original actually calls for kiwifruit, suggesting that we could substitute other mild-flavoured fruit like strawberries, peaches or dragon fruit. And since I had a couple of lovely red dragon fruit in the fridge, we decided to try this.
Dragonfruit Vegan Cupcakes
- 265g flour (recipe calls for All-Purpose; I used cake flour for a lighter cake)
- 1 tsp baking soda
- 165g castor sugar
- 125 ml olive or vegetable oil
- 1 Tsp lemon juice (recipe called for vinegar; we replaced with lemon juice)
- 1 tsp vanilla extract
- 225g pureed dragonfruit
- Preheat oven to 185 degrees centigrade. Line muffin tray with cupcake liners.
- Whisk flour, baking soda & sugar in a bowl.
- In another bowl, combine oil, lemon juice & vanilla. Add pureed dragon fruit. Mix well. Slowly add flour mixture. Gently whisk all ingredients until well-combined.
- Spoon batter into cupcake liners until 3/4 full. Bake for 30-35 minutes. Test doneness with toothpick (should come out clean). Remove from oven and let them sit in tray for 5 minutes.
- Remove cupcakes and place on wire rack to cool.
- Top with a dollop of Greek yogurt or spread some cream cheese on. We like to garnish with fresh passion fruit pulp or some fresh fruit (dragon fruit/kiwi slices, blueberries, raspberries).