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Allergy Friendly Baking, Cupcakes, Dairy and Egg Free Cakes, Vegan Baking, Vegan Baking and Desserts, Vegan Cakes

Vegan Blueberry Cupcakes

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Vegan Blueberry Cupcakes

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

Contains: Gluten

Preheat your oven to 170°C or 350°F

Line your muffin tin with muffin cases

Vegan Blueberry Cupcakes

Love Blueberries. All blueberries, but in cupcakes they are really yummy. Summer in a mouthful for us Canadians.
By: Allergymums
  • April 2, 2019
  • Print this
Ingredients
  • 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!)
Directions
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!

Tags

  • #allergy
  • #baking
  • #cmpa
  • #cupcakes
  • #dairyfree
  • #dairyfreebaking
  • #dairyfreecake
  • #dairyfreecookies
  • #dairyfreedesserts
  • #dairyfreerecipes
  • #eggfree
  • #eggfreebaking
  • #eggfreecake
  • #eggfreecakes
  • #eggfreecookies
  • #eggfreedesserts
  • #eggfreepudding
  • #eggfreerecipes
  • #foodallergies
  • #freefrom
  • #freefrombaking
  • #freefromfood
  • #freefromrecipes
  • #vegan
  • #veganbaking
  • #vegancakes
  • #vegancheesecake
  • #vegancookies
  • #vegandesserts
  • #veganmousee
  • #veganmousse
  • #veganrecipes

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