BLUEBERRY CUPCAKES
SERVES 12 CUCPAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄2 tsp cinnamon
1 tsp vanilla extract
6.5 ounces (200 g) soy milk
2⁄3 cup (130 g) (4.6oz) sunflower oil
1 lemon
1 cup (125 g) (4.4oz) blueberries
FOR THE DECORATION
1 1⁄2 cups (360 g) (13oz) creamy cheese
12 blueberries
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, cinnamon, and baking powder). Peel the lemon and grate it. Combine the soy milk, lemon peel, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Stir in the blueberries carefully to avoid breakage.
Fill each cupcake liner halfway with batter. Sugar should be sprinkled on top.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Top each cupcake with one blueberry and a dollop of creamy cheese.
Fill each cupcake liner halfway with batter. Sugar should be sprinkled on top.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Top each cupcake with one blueberry and a dollop of creamy cheese.