280g (11/4 cups) vegan butter, at room temperature
300g (3 cups) icing (confectioner's) sugar
1 tbsp freeze-dried raspberry powder or beetroot powder blue spirulina, to colour
1 tsp vanilla extract
Preheat the oven to 180°C/Gas Mark 4. Line a cupcake tray with paper liners.
For the cupcakes, add all the dry ingredients to a large bowl and mix until combined or until there are no lumps. Add all the wet ingredients (except the berries) and mix until just combined. Fold through the berries and divide the batter between the cupcake liners.
Bake the cupcakes in the oven for about 20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on your oven and the size of the cupcakes. Cool the cupcakes in the tray for 5 minutes, then cool them on a wire rack.
For the lemon curd filling, add all the ingredients to a small saucepan and whisk until combined. Over high heat, whisk the mixture for 5-10 minutes or until thickened. Set aside to cool.
For the buttercream frosting, add the butter to a stand mixer or large bowl. Whip until pale and light in colour. Add the sugar and the rest of the ingredients and whip until fluffy. Mix in more pink or blue powder to achieve your desired colour.
To assemble, when the cupcakes have completely cooled, use a knife or apple corer to remove the middles. Fill the cupcakes with the lemon curd.
Scoop the buttercream into a piping bag with a star or round nozzle. Pipe the buttercream on the cupcakes as desired. Serve immediately.