Did someone say Birthday Cupcakes?

What’s a birthday without cake?... well cupcakes

Today I’m 24 and have so much to be thankful for. One of the things is being able to share my knowledge, recipes and etc with all of you ♥️.

Birthdays are the days, sometimes we stretch them into weeks, where we get to overindulge . That is OKAY. We can’t always be on top of our game, worry about calories and stress if we’ve eaten maybe one cupcake too many.

So enjoy this yummy cupcake recipe because I definitely ate waaaaaay too many. ❌ Be warned , they are addictive!

Ingredients:

Cupcakes:

1 ½ cups all-purpose flour

¾ tsp baking powder

½ tsp baking soda

½ tsp fine salt

1 cup soy milk

1 tbsp vinegar

¾ cup granulated sugar

⅓ cup olive oil

1 tbsp vanilla extract

Jam:

100g Blueberries frozen/fresh

1 tbsp lemon juice

Buttercream:

100g unsalted butter

200g icing sugar

1 tbsp soy milk

Method:

- Heat the oven to 180°C, spray & cook muffin tray

- Sift the flour, baking powder, baking soda & salt into a large bowl.

- In another medium, whisk together the soy milk & vinegar. Pour this into the flour mixture. Add the granulated sugar, oil, & vanilla; stir until smooth.

- Fill each muffin well about ¾ full.

- Bake until the tops of the cupcakes are firm, about 20 minutes.

- While the cupcakes are baking combine blueberries & lemon juice in a saucepan until thickened.

- For icing: Beat butter until fluffy. Add sugar & soy milk & mix until smooth. Transfer to piping bag.

- Set the pan on a wire rack and let cool for 5 minutes. Cut wholes into the top of the cupcakes & add a teaspoon of berry jam into each.

Close the top with the cut off piece & pipe

with buttercream icing.

Jess

#wholefoods #cupcakes #birthdaycake #plantbasedrecipes #plantbasedeating #r