This is a nice, basic and easy vegan cupcake to make. The amount of blueberries is really down to personal choice, but beware – too many and the cupcake will lose cohesion. I know. You don’t necessarily have to ice a vegan blueberry cupcake, the fruit is sweet enough but if you fancy some icing then you can’t go wrong with vegan buttercream.
Free From: Dairy, Egg, Soya
Preheat your oven to 170°C or 350°F
Line your muffin tin with muffin cases
Vegan Blueberry Cupcakes
- April 2, 2019
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- 1 1/2 cups self raising flour
- 2/3rds of a cup caster sugar
- 1 tsp vanilla bean paste (if you don't like paste then use extract but the paste does give a lovely depth of flavour)
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 mashed banana
- 2/3 cup blueberries
- 6 tbsp melted non dairy margarine (I use Pure Sunflower)
- 1 cup non dairy milk (I use Koko - we are soya free here too!)
- Step 1
- Preheat your oven to 170°C or 350°F
- Step 2
- Line your muffin tin with muffin cases
- Step 3
- This is a really simple sponge – mix the flour and sugar together so it’s well combined.
- Step 4
- Then add in the melted margarine, vanilla, baking soda and cider vinegar and mashed banana – give it a quick stir.
- Step 5
- Now slowly pour in a cup of non-dairy milk and stir to combine – don’t over mix it. Due to the banana the batter will be less runny than our basic vanilla sponge so will hold the berries better.
- Step 6
- I like to put a blueberry in the bottom of each muffin case before adding the rest to the batter. Gently mix the blueberries in so that they don’t get squashed – a wooden spoon is better than a metal one for this.
- Step 7
- Then fill the muffin cases up 2/3rd of the way and bake for 15 minutes or so. Test with a toothpick to make sure they are done. Top with vegan buttercream frosting and a few blue sprinkles to make it look pretty!