Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sophie's vegan lemon & blueberry cupcakes. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sophie's vegan lemon & blueberry cupcakes is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sophie's vegan lemon & blueberry cupcakes is something that I’ve loved my entire life. They’re fine and they look wonderful.
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To begin with this recipe, we have to prepare a few ingredients. You can cook sophie's vegan lemon & blueberry cupcakes using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sophie's vegan lemon & blueberry cupcakes:
- Prepare 2 cup self raising flour
- Get 1 1/2 tsp baking soda
- Make ready 1 zest of 2 medium lemons
- Get 1/4 tsp salt
- Prepare 1 cup sugar
- Take 1 cup non dairy milk (I used almond milk)
- Get 1/3 cup vegetable oil or vegan butter
- Prepare 1 tbsp vinegar
- Prepare 1 1/2 cup frozen blueberries
- Prepare 1 juice of 2 medium lemons
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Steps to make Sophie's vegan lemon & blueberry cupcakes:
- Preheat oven to 180°C.
- Combine your dry ingredients, including the zest, in a bowl.
- Combine your wet ingredients in another bowl. Do not put your blueberries in either bowl.
- Gradually combine your dry ingredients into your wet, mixing as you go.
- When you have a smooth batter, distribute between 12 cupcake cases, filling about ¾ full.
- Bake for approximately 25 minutes, or until a toothpick comes out clean.
- Enjoy!
- NB: I haven't yet frosted these, but I'm planning on doing a lemon frosting and garnishing with blueberries.
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