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.