Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature (sometimes I use olive oil if I don't have butter)
• 1 cup granulated sugar
• 1 tablespoon of pink pitaya powder
• 2 large eggs, at room temperature
• 2 teaspoons wild vanilla extract
• 1/2 cup whole milk, at room temperature

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium-sized bowl, whisk together the pink pitaya powder, flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing each addition until just combined. Do not overmix.

6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Ingredients:

• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• Dragon fruit powder to get the desired colour, add as needed (approx. 1-3 teaspoons) 
• 1/4 teaspoon salt
• 2 teaspoons wild vanilla extract
• 2-4 tablespoons heavy cream or milk

Instructions:

1. In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth, about 2 minutes.

2. Gradually add the sifted powdered sugar and Dragon fruit powder,  1 cup at a time, beating well after each addition.

3. Add the salt and vanilla extract, and continue to beat until well combined.

4. With the mixer on low speed, gradually add the heavy cream or milk, 1 tablespoon at a time, until the desired consistency is reached. If you prefer a thicker frosting, use less liquid; for a thinner frosting, add more liquid.

5. Once all the ingredients are incorporated, increase the mixer speed to medium-high and beat the frosting for an additional 2-3 minutes until light and fluffy.

6. If the frosting is too thick, you can add more cream or milk, 1 teaspoon at a time, until you reach your desired consistency.

7. Once the cupcakes have cooled completely, frost them with the buttercream icing using a piping bag or spatula.

Enjoy your delicious vanilla cupcakes