Lemon & Blueberry Cupakes
Super soft and fluffy vegan lemon & blueberry cupcakes
Ingredients
Cupcakes
- 60 ml light and mild olive oil
- 125 g caster sugar
- 125 ml soy milk
- 1 tbsp apple cider vinegar
- 130 g self raising flour
- 100 g fresh blueberries
- 1 whole lemon zested
- Pinch salt
- 1 tsp baking powder
Frosting
- 250 g stick butter
- 300 g Icing sugar
- A few drops of pink food colouring
- 1 whole lemon zested
Instructions
- Preheat your oven to 180c fan and line a cupcake tray with paper liners.
- Combine your soy milk and apple cider vinegar together and mix to combine. Set this aside for a few minutes to thicken and form your vegan buttermilk.
- Meanwhile, rub the sugar and lemon zest together to infuse with all of the citrus flavour! Cream together your olive oil and sugar in a large mixing bowl to fully combine, them whisk in the buttermilk.
- Sift your dry ingredients, then fold the wet and dry mixture together. Carefully stir in the blueberries to evenly distribute the divide your batter between the cupcake cases. I like to use a 1/4 cup measure or large ice cream scoop to do this.
- Bake for 25 minutes until beautifully risen, then allow to cool completely on a wire cooling rack.
- For that delicious vegan buttercream, use an electric hand whisk or stand mixer to beat your room temperature butter until light and fluffy. Gradually add in the icing sugar and a dash of food colouring and continue to mix.
- Once your frosting is super thick and creamy, transfer this to a piping back and decorate each of your cupcakes with a generous buttercream swirl! Top with cute easter decorations and enjoy!