How long does vanilla blackberry cupcakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make vanilla blackberry cupcakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Is vanilla blackberry cupcakes [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is vanilla blackberry cupcakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does vanilla blackberry cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Vanilla Blackberry Cupcakes
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Vanilla Blackberry Cupcakes [Vegan]

12 cupcakes

Dairy Free

Vegan

These Vanilla Blackberry Vegan Cupcakes are beautiful, as they are delicious. I used to think that apple cider vinegar was overrated, and if you’re not baking to impress anyone, sure, you can do without it, but if you’re going for the show-stopper, do not omit it. It makes the cupcakes... Read More

Ingredients You Need for Vanilla Blackberry Cupcakes [Vegan]

For the cupcakes

2 cups self-raising flour, sifted
3/4 cup + 2 tbsp brown sugar
2 tbsp cornstarch
1 cup + 2 tbsp soy milk
1 tsp apple cider vinegar
3 tbsp vegetable oil (preferably canola)
3 generous tsps vanilla extract
a pinch of salt
a pinch of baking soda and baking powder

For the icing

1/2 cup blackberries, plus 12 to decorate
3/4 cup vegan margarine
3 cups confectioner’s sugar
a few drops of blue food colour (optional)

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How to Prepare Vanilla Blackberry Cupcakes [Vegan]

Pre-heat the oven to 180ºC/356ºF. Pour the milk and apple cider vinegar into a small jug or bowl and let it curdle for a few minutes.
Sift the flour into a large bowl, then add the rest of the dry ingredients. Add the oil, vanilla extract and the curdled milk and combine everything with a spatula/spoon. Remember not to overmix, as they toughens up the batter and ruins the whole batch of cupcakes.
Pour into lined cupcake tins and bake in the oven for 22-25 minutes.
For the icing beat the vegan margarine and confectioner’s sugar with an electric mixer (or a fork if you’re building up muscle or whatever). Puree the blackberries very well and add to the icing, beating again until perfectly, totally, undeniably smooth. It may be easier to blend the blackberries first, but I haven’t tried this. Basically, you want to avoid leaving in any bits, however small, as they will clog up the nozzle of your icing bag. The blackberries will turn the icing dark pink, so you will need some blue food color to make the icing purple.
When the cupcakes have definitely cooled, ice and decorate them with a blackberry on each.

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Comments:

Cori Cox says:

April 14, 2014 at 5:21 pm

Brittany Cox

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