Description
Adapted from Vegan Desserts, by Hannah Kaminsky
Ingredients
Scale
- For the cupcakes:
- 12 ounces blueberries, fresh or frozen
- 3/4 cup granulated sugar
- 1/3-cup canola oil
- 1-cup all-purpose flour
- 2 tablespoons Dutch process cocoa powder
- 1-teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1-teaspoon apple cider vinegar
- For the frosting:
- 1 8-ounce package Vegan “cream cheese”
- ¼ cup non-dairy margarine
- 1-cup powder sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line muffin tin with 12 cupcake papers.
- Rinse and dry the blueberries. Toss them all into a food processor and let the machine run until the berries are completely pureed. Using a spatula, press the pulp through a fine-meshed strainer to remove all of the seeds, extract as much of the liquid as you can. You should end up with approximately 1 cup of blueberries juice. If your measurement is a bit scant, add water until you reach 1 cup.
- In a mixer or large bowl, combine the blueberry puree, sugar, and oil. Stir vigorously to emulsify and set aside. In a separate bowl, mix together the flour, cocoa powder, baking powder and soda, and salt. Slowly pour the dry ingredients into the wet, mixing until combined. Add the vanilla and then the vinegar last, mixing briefly and then quickly spooning out the batter into the prepared cups.
- Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.
- Once the cupcakes have completely cooled, you can make the frosting by simply beating together the cream cheese and margarine until smooth. Add the sugar and vanilla then whip on high speed for a minute or two, until light and creamy. Apply frosting to cupcakes as desired and top each with a raspberry.
Notes
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