Sophie's vegan lemon & blueberry cupcakes

Name: Sophie's vegan lemon & blueberry cupcakes
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup self raising flour; 1 1/2 tsp baking soda; 1 zest of 2 medium lemons; 1/4 tsp salt; 1 cup sugar; 1 cup non dairy milk (I used almond milk); 1/3 cup vegetable oil or vegan butter; 1 tbsp vinegar; 1 1/2 cup frozen blueberries; 1 juice of 2 medium lemons

justanothersoph @cook_3465110

Made these for a friend's birthday party... hoping they'll be a hit!

justanothersoph @cook_3465110

Made these for a friend's birthday party... hoping they'll be a hit!

Saved

Ingredients

40 mins

12 servings

2 cupself raising flour
1 1/2 tspbaking soda
1zest of 2 medium lemons
1/4 tspsalt
1 cupsugar
1 cupnon dairy milk (I used almond milk)
1/3 cupvegetable oil or vegan butter
1 tbspvinegar
1 1/2 cupfrozen blueberries
1juice of 2 medium lemons

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Steps

40 mins

1

Preheat oven to 180°C.
2

Combine your dry ingredients, including the zest, in a bowl.
3

Combine your wet ingredients in another bowl. Do not put your blueberries in either bowl.
4

Gradually combine your dry ingredients into your wet, mixing as you go.
5

When you have a smooth batter, distribute between 12 cupcake cases, filling about ¾ full.
6

Bake for approximately 25 minutes, or until a toothpick comes out clean.
7

Enjoy!
8

NB: I haven't yet frosted these, but I'm planning on doing a lemon frosting and garnishing with blueberries.