How about a yummy vegan vanilla cupcake filled with elderberry jam and topped with vanilla buttercream mixed with our Göod Berry Co. Elderberry Syrup! There are so many ways to incorporate your daily immune boost into your daily life. And the syrup makes the frosting the prettiest shade of lavender 💜

Ingredients:

Cake

1 cup butter substitute at room temp

1 1/2 cups organic cane sugar, coconut sugar or Lakanto® Monk Fruit 

2 teaspoons vanilla extract

3 cups unbleached flour

4 teaspoons baking powder

6 teaspoons egg replacer, whisked with 8 tablespoons warm water

1 cup plant milk

1 tablespoon white vinegar 

Frosting

1 cup butter substitute at room temp ( I like Earth Balance)

3 cup powdered sugar

2 tablespoons Göod Berry Co. Elderberry Syrup 

1 teaspoon vanilla extract 

Filling 

1/2 cup Berry Jam 

Instructions:

1.) Preheat oven to 350F. Place cupcake liners in cupcake pan.

2.) Using a stand mixer, beat the butter substitute, sugar, and vanilla extract on medium speed until combined, about 20 seconds. Stop and scrape down the sides of the bowl, then increases the speed to high and whip the mixture until light and fluffy, about 2 minutes.

3.) In a small bowl, mix the flour and baking power. In a separate bowl, mix the egg replacer, milk, and vinegar. Alternate adding the wet and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl, making sure that all the butter is incorporated. Scoop by the 1/4 cup into cupcake liners. 

4.) Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. 

5.) Meanwhile make the Elderberry Vanilla Frosting: add softened butter to bowl or mixer and add powdered sugar 1/2 cups at a time. Scraping down the sides of the bowl as necessary. Once you have added half the sugar add the vanilla and elderberry syrup. Whip on high for several minutes until you have a light and fluffy frosting. It can take up to 5 minutes. 

6.) When the cupcakes have cooled, using an apple corer or a small knife cut out the center of the cupcake and add the jam. We used homemade elderberry jam ( recipe to come soon). You can use what every type of jam you like best. Blueberry, raspberry, blackberry etc. Fill cupcake with 1/2 teaspoon jam using a small spoon and top with small piece of cake you cut out of center. Frost cupcake with elderberry frosting and ENJOY!