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Vegan Blueberry Vanilla and White Chocolate Cupcake

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Vegan Blueberry Vanilla and White Chocolate Cupcake

This Recipe is :

Dairy FreeVegan

Serves

12 cupcakes

Ingredients

  • 1 cup self-raising flour
  • 1/2 cup caster sugar
  • 1/4 cup melted margarine
  • 3/4 cup Soy Milky Lite
  • 1 teaspoon vanilla essence (extract)
  • 1/2 tablespoon apple cider vinegar
  • 100g vegan white chocolate, chopped finely
  • 1/3 cup fresh or frozen blueberries

Preparation

  1. Preheat oven to 180 degrees celcius (fan-forced) and line a muffin tray with 12 patty pans. (You can spray oil the patty pans if desired)
  2. In a bowl, add sifted S.R flour and sugar and stir to combine to prevent clumps.
  3. Add the margarine, soymilk, vanilla essence, apple cider vinegar and beat with a wooden spoon until very smooth.
  4. Add in the white chocolate and stir until evenly distributed.
  5. Now, add in the blueberries and stir ONCE around the bowl – this will allow the blueberries to be distributed through the cupcake mixture but also keep a nice bluey/purpley juice swirl through your mixture. Then, your cupcakes with have streaks of colour.
  6. Distribute the mixture carefully between your 12 patty pans (about 2-tablespoon portions per patty pan).
  7. Bake in the oven for about 20 to 25 minutes until the top bounces back when touched or a skewer comes out clean from the centre of the cupcake.

Notes

If fresh blueberries are too expensive purchase the frozen variety. They are still delicious!
If you cannot find any blueberries, you can substitute with strawberries, raspberries or any other type of berry that you desire.
If you cannot find vegan white chocolate you can use any other vegan chocolates and change the fruit if desired. For instance, if you only have dark chocolate you could use it with cherries instead.

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