For the cupcakes:

  • 1 cup (240ml) unsweetened almond milk
  • 1 tsp. apple cider vinegar
  • 1 1/4 cups (160g) all-purpose flour
  • 2 tbsp. cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 tsp. salt
  • 1/3 cup (80ml) canola oil
  • 2/3 cup (130g) sugar
  • 2 tsp. vanilla extract
  • 1 cup (125g) blueberries

For the buttercream:

  • 3/4 cup (170g) dairy-free margarine, softened
  • 2 1/2 cups (320g) confectioner’s sugar, sifted
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. blueberry sauce or some drops blue food color


  1. Preheat the oven to 350˚F (175°C). Line a muffin pan with cupcake liners. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled.
  2. 2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain. Add sugar, oil, vanilla extract and the milk-vinegar mix to the bowl and mix for 2-3 minutes on high speed. Gently fold in the blueberries. Fill cupcake liners two-thirds of the way and bake for 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
  3. Full instructions visit @baketotheroots

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