10 pieces

For the cupcakes:
250g flour
90g sugar
225 ml rice milk
50 ml sunflower oil
1 tbsp apple cider vinegar
1 lime, rind and juice
100g blueberries
2 tsp vanilla extract
3 tsp baking powder
1 tsp baking soda
1 tsp salt

For the frosting:
110 g margarine
225 g powdered sugar
2 tbsp La Vida Vegan coconut paste
40 ml oat cream
1 pinch of salt

100g blueberries


  1. Preheat the oven to 175°C.
  2. Line the muffin tin with paper cups.
  3. In a large bowl, sift the flour, baking powder, baking soda and salt.
  4. Mix with the sugar, the zest of 1 lime and the blueberries and set aside.
  5. In another bowl, whisk together the rest of the ingredients and add to the flour mixture.
  6. Fold into a smooth batter and divide among the muffin tins.
  7. Scoop the molds three-quarters full.
  8. Bake the mufins for 15 to 20 minutes until golden brown and cooked.
  9. Remove from oven and let cool completely.
  10. Next, make the frosting.
  11. Beat the margarine in a bowl until fluffy.
  12. Add the powdered sugar, La Vida Vegan coconut paste, oat cream and a pinch of salt.
  13. Mix briefly more until smooth.
  14. Fill a piping bag with the frosting.
  15. Pipe large rosettes onto the muffins and garnish with blueberries.