29 July 2011

blueberry lemonade cupcakes

i told you so.  another sweet recipe with blueberries.  but with cupcakes actually in the title of my blog you can't hold it against me!

{blueberry lemonade cupcakes}

these cupcakes were made for a potluck last night with some of the lovely ladies i learned to run with last summer.  that's right i learned to run.  you see i never enjoyed running (i was that kid in gym class who always had an excuse when it came to running units) nor did i really know how - but after seeing a poster early last summer for a free learn to run 5k clinic i knew i had a goal to reach.  and would you believe it, i learned to run!  since then i've completed 3 races: 2 5ks and my first 10k was in may!  i still get giddy thinking about it.... :)

anyways, when i brought a batch of cupcakes to one of our previous gatherings, everyone raved about them and couldn't believe that they were vegan (gasp!) - so when this potluck invite went out, there was a special request from the hostess that i bring cupcakes - and i of course was ever so happy to oblige.  anything to spread the vegan love! 

{light & lemony}

blueberry lemonade cupcakes based on the vanilla cupcake in VCTOTW

1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp organic apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola or safflower oil
rind of one organic lemon
1-2 tbsp fresh lemon juice (about 1/2 a lemon)
1 1/3 cups organic all purpose flour + 1 tsp more for the blueberries
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp fine sea salt
1/2 cup fresh blueberries, chilled*

preheat your oven to 350.  mix together the milk and cider vinegar in a large bowl and set aside to curdle a few minutes (if you're new to vegan baking, this step allows the non-dairy milk to act more like a buttermilk when baking which gets you a light crumb).  add in the oil, sugar, rind and lemon juice mixing until well combined.  into a separate bowl sift and combine the dry ingredients.  add the dry into the wet and mix until smooth, but be careful not to overmix!  toss the chilled blueberries gently with the 1 teaspoon of reserved flour and then fold them into the batter.

spoon the batter into a cupcake tin filled with liners and bake for 18-20 minutes, or until a toothpick comes out clean.  allow the cupcakes to cool completely before icing with lemony vanilla buttercream.

lemony vanilla buttercream
1/2 cup earth balance vegan margarine
3 cups icing sugar
1-2 tbsp fresh lemon juice
1 tsp almond milk (more or less as required)

whip the earth balance and incorporate the lemon juice.  add in the sugar a bit at a time, mixing as you go along.  thin things out with the almond milk if need be until you reach a consistency and flavour you're happy with.  i never actually measure when i make my icing, so you'll have to play around (and don't forget to sample often!) to find what works for you.

*by chilling the blueberries and flouring them, they'll be less likely to bleed into the cupcakes while cooking.  by all means, skip this step if you'd like a marbled look!
{vegan love}

i hope you'll whip a batch of these up for yourself to share the vegan love <3

happy weekend!


  1. This comment has been removed by the author.

  2. Remind me to invite you to my next potluck. They look amazing! So amazing that I might consider battling the heat and snakes to go blueberry picking.

  3. i love vegan cupcakes :). great job with the blueberry + lemonade combo!

  4. Yuuum! I want to make these! I noticed the ingredient list doesn't mention oil, but the instructions do. Should there be oil in the recipe?

  5. oops! yes, there most certainly should be a bit of oil - 1/3 cup to be exact! thanks for catching that jocelyn!

  6. These look delightful and I can't wait for it to be Summer here in Canberra when bluebrries stop being an insane price.
    Thank you for this recipe. :)

  7. you're very welcome nina! how long until it's summertime in oz?

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  11. A coworker of mine brought these to work today and they are DELICIOUS!!! I'm not a vegan, so it's rare that I eat anything vegan. But, now I must make them because they're SO good. I just have one question, what is "icing sugar"?

    1. hi katie, what a wonderful compliment, THANK YOU! i am so pleased to hear you enjoyed these vegan cupcakes:) icing sugar is powdered sugar, the fine, white, powdery stuff. many brands are not vegan (as the sugar is refined with bone char from animals), but if it is organic it will be vegan and there are other brands as well such as Redpath that make vegan sugar (though not organic). i hope you enjoy making these.

  12. How would i go about using frozen blueberries and not bleed?

    1. I'd try using an extra teaspoon of flour when coating them before adding to the batter.