Sophie’s vegan lemon & blueberry cupcakes
Sophie’s vegan lemon & blueberry cupcakes

Hi, I’m Marie. Today, I’m gonna show you how to make sophie’s vegan lemon & blueberry cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Sophie’s vegan lemon & blueberry cupcakes Recipe

Sophie’s vegan lemon & blueberry cupcakes is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Sophie’s vegan lemon & blueberry cupcakes is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook sophie’s vegan lemon & blueberry cupcakes using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sophie’s vegan lemon & blueberry cupcakes:

  1. Make ready 2 cup self raising flour
  2. Get 1 1/2 tsp baking soda
  3. Make ready 1 zest of 2 medium lemons
  4. Get 1/4 tsp salt
  5. Take 1 cup sugar
  6. Take 1 cup non dairy milk (I used almond milk)
  7. Get 1/3 cup vegetable oil or vegan butter
  8. Get 1 tbsp vinegar
  9. Make ready 1 1/2 cup frozen blueberries
  10. Prepare 1 juice of 2 medium lemons

Instructions to make Sophie’s vegan lemon & blueberry cupcakes:

  1. Preheat oven to 180°C.
  2. Combine your dry ingredients, including the zest, in a bowl.
  3. Combine your wet ingredients in another bowl. Do not put your blueberries in either bowl.
  4. Gradually combine your dry ingredients into your wet, mixing as you go.
  5. When you have a smooth batter, distribute between 12 cupcake cases, filling about ¾ full.
  6. Bake for approximately 25 minutes, or until a toothpick comes out clean.
  7. Enjoy!
  8. NB: I haven’t yet frosted these, but I’m planning on doing a lemon frosting and garnishing with blueberries.

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