Vanilla Blueberry Cupcakes with Buttercream Frosting

This weekend I got a surprise call from an old School friend of mine, wanting to meet up. I was elated beyond words and knowing that she is a Vegan I had this perfect cupcakes recipe on my mind. So over some Lavender infused tea and Cupcakes we reminisced how time has gone by and of course we ended up having tummy aches laughing over our silly antics all those years ago on our not so fortunate teachers. Let me tell you my son was enamored with her. He is such a friendly no fuss baby and these days his favourite activity is to interrupt when two adults are conversing. Its so funny. He has his own language which is mostly dada…

Coming back I still have to improve my piping game; but thankfully the cupcakes were a hit so we can always let it slide.

For the Cupcakes:

  1. Soy Milk: 1 1/2 cup
  2. All purpose flour: 2 cups
  3. Apple Cider Vinegar: 1 Teaspoon
  4. Baking Soda: 1 teaspoon
  5. Baking Powder: 1 Teaspoon
  6. Castor Sugar: 1 cup
  7. Blueberries: 1 cup
  8. Vanilla Essence: 1 teaspoon
  9. Olive Oil: 1/2 cup

Preheat the oven to 180 degrees. Line your cupcake tray with cupcake Liners. You can find a variety of them on Amazon.

Mix Apple cider vinegar into the soy milk and set it aside. Let it curdle for a few minutes as you sieve in the dry ingredients in a separate bowl. Mix sugar olive oil and vanilla essence on a low speed. Then add the soy milk and apple cider vinegar potion and slowly incorporate the dry mix. Don’t worry if the mixture is runny. Use an ice-cream scoop to fill the parchments. Roll the blueberries into sugar if you want them to stay on the top. For this recipe I let them sink into the bottom so they could add a bit of crunch at the end.

Since my friend isn’t a hardcore Vegan and loves her butter. I did a buttercream Frosting for her.

For Buttercream Frosting:

  1. Salted Butter: 2 large cubes
  2. Icing Sugar: 1 1/2 cups
  3. Vanilla Essence: 1 Teaspoon
  4. Milk: 1/2 cup or to measure

For Buttercream Frosting it is very important that your milk and butter are at the same temperature. Usually you need to take out the butter a few hours before you start making the frosting. But if you are like me super busy and have forgotten to take out the butter from the fridge don’t worry. I always give the butter a burst of 10 seconds twice in a microwave or till it becomes soft but is not melting. But your Milk should also be at room temperature otherwise your frosting will split. Take an electric beater and on low speed churn the butter till it forms soft peaks. Now add vanilla essence and icing sugar. Please ensure you have sifted the icing sugar before adding to the butter so as not to find any small lumps in it. Now slowly add milk and keep beating at a low speed. Add the colour of your choice just a few drops if you are using gel based colours, which are my preference. Pipe in the frosting into the bag and ahoy you have a nice buttercream frosting ready.

 

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