Allergy Mums / Support for families with allergies

publication date: Apr 18, 2016


Vegan Blueberry Cupcakes

Vegan Blueberry Cupcake

Molly has to take cakes into school today for the Queen’s birthday tea (natch). So we decided to go for Blueberry to match in with the Red, Blue and White theme. This is a nice, basic and easy 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.


Free From: Dairy, Eggs, Soya

Contains: Gluten


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 tbs melted non dairy margarine (I use Pure Sunflower)

1 cup non dairy milk (I use Koko - we are soya free here too!)


Preheat your oven to 170°C or 350°F

Line your muffin tin with muffin cases

This is a really simple sponge - mix the flour and sugar together so it's well combined.

Add in the melted margarine, vanilla, baking soda and cider vinegar and mashed banana - give it a quick stir.

Add in the 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.

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.

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! Click here for the buttercream recipe.


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