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