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Sophie's Vegan Lemon & Blueberry Cupcakes Recipe

Sophie's vegan lemon & blueberry cupcakes Recipe
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Cooking Time : 40 minutes
Serving : 12
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Prepare the ingredients before making Sophie's vegan lemon & blueberry cupcakes in your home. Then, follow these steps below to serve Sophie's vegan lemon & blueberry cupcakes for your family or friends.

Ingredients: Sophie's vegan lemon & blueberry cupcakes

  • 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

How to Make Sophie's vegan lemon & blueberry cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Sophie's vegan lemon & blueberry cupcakes in your home by yourself.

    Step 1
  • Preheat oven to 180°C.
  • Step 2
  • Combine your dry ingredients, including the zest, in a bowl.
  • Step 3
  • Combine your wet ingredients in another bowl. Do not put your blueberries in either bowl.
  • Step 4
  • Gradually combine your dry ingredients into your wet, mixing as you go.
  • Step 5
  • When you have a smooth batter, distribute between 12 cupcake cases, filling about ¾ full.
  • Step 6
  • Bake for approximately 25 minutes, or until a toothpick comes out clean.
  • Step 7
  • Enjoy!
  • Step 8
  • NB: I haven't yet frosted these, but I'm planning on doing a lemon frosting and garnishing with blueberries.
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