Blueberry and Lemon Cupcakes (egg and dairy free, and vegan)

I have a complete obsession with all things lemony and have been wondering about how to make a lemon and blueberry cupcake for a while.  Then a thought; Why not adjust the lemon loaf cake and add blueberries?

So that is what I did this afternoon.  And Wow I'm glad I did.  Daughter number two ate two in quick succession and then asked for another!  (She didn't get another one in case you're worried about my parenting.)

Blueberry and Lemon Cupcakes

Ingredients

2 cups Self Raising Flour
1 cup Sugar
1 tsp Baking Powder
3/4 cup of fresh or frozen Blueberries
Zest & Juice of 1 Lemon
100ml Vegetable Oil
170ml Cold Water

Icing

1/3 cup Pure Spread
1/3 cup Trex
1 1/3 cups Icing sugar
1/3 cup blueberries

Method

Preheat the oven to 180°C

1. Measure out the flour and sugar using a measure all cup and add to a classic batter bowl.

2. Measure the baking powder using an adjustable measuring spoon and add to the bowl.

3. Zest the lemon with the Microplane zester, add to the flour and mix well with a stainless steel whisk to aerate.

4. Use the citrus press to squeeze the lemon into an easy read measuring cup,  and add to the bowl.

5. Add the oil and the water, measured in the easy read measuring cup, and mix thoroughly with a mix n scraper to make sure all is combined well.

6.  Fold in the blueberries.

7.  Spoon the better into twelve cupcake cases in the Muffin Pan and bake for 15-20 minutes until light golden brown. Poke one with your finger - if it bounces back nicely, its done!

8. Remove from the Muffin Pan and cool on a stackable cooling rack.

9. When cool, make the icing for the top. Put the blueberries in a pan and heat gently until the berries have burst and become nicely juicy.  Sieve the blueberries so you have just the juice and discard the skins.

10. Beat the Trex and Pure Spread together until fluffy, add in the icing sugar and one tablespoon of blueberry juice.  Beat until smooth, adding more blueberry juice as needed until you have a lovely smooth buttercream consistency.  Add a little water if you run out of juice and need more liquid.

11.  Ice using the Easy Accent Decorator with the small star nozzle fitted.  Top with extra blueberries if wished.

If you would like to do these gluten free, just sub in your favourite gluten free flour and about 1/2 tsp xanthan gum, and they turn out very nicely!