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This can be a good, primary and simple cupcake to make. The quantity of blueberries is actually down to non-public selection, however beware – too many and the cupcake will lose cohesion. I do know.

Free From: Dairy, Egg, Soya

Incorporates: Gluten

Preheat your oven to 170°C or 350°F

Line your muffin tin with muffin instances

Vegan Blueberry Cupcakes

Love Blueberries. All blueberries, however in cupcakes they’re actually pretty. Summer time in a mouthful for us Canadians.

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Substances


  • 1 half cups self elevating flour

  • 2/3rds of a cup caster sugar

  • 1 tsp vanilla bean paste (should you don’t love paste then use extract however the paste does give a stunning depth of flavour)

  • 1 tsp apple cider vinegar

  • 1 tsp baking soda

  • 1 mashed banana

  • 2/Three cup blueberries

  • 6 tbs melted non dairy margarine (I take advantage of Pure Sunflower)

  • 1 cup non dairy milk (I take advantage of Koko – we’re soya free right here too!)

Instructions



Step 1

Preheat your oven to 170°C or 350°F



Step 2

Line your muffin tin with muffin instances



Step 3

This can be a actually easy sponge – combine the flour and sugar collectively so it’s effectively mixed.



Step 4

Add within the melted margarine, vanilla, baking soda and cider vinegar and mashed banana – give it a fast stir.



Step 5

Add within the cup of non-dairy milk and stir to mix – don’t over combine it. As a result of banana the batter can be much less runny than our primary vanilla sponge so will maintain the berries higher.



Step 6

I prefer to put a blueberry within the backside of every muffin case earlier than including the remainder to the batter. Gently combine the blueberries in in order that they don’t get squashed – a picket spoon is best than a steel one for this.



Step 7

Then fill the muffin instances up 2/third of the best way and bake for 15 minutes or so. Take a look at with a toothpick to verify they’re achieved. Prime with vegan buttercream frosting and some blue sprinkles to make it look fairly!