Sophie's vegan lemon & blueberry cupcakes
Sophie's vegan lemon & blueberry cupcakes

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sophie's vegan lemon & blueberry cupcakes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sophie's vegan lemon & blueberry cupcakes is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Sophie's vegan lemon & blueberry cupcakes is something that I have loved my entire life.

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To get started with this particular 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 cook that.

The ingredients needed to make Sophie's vegan lemon & blueberry cupcakes:
  1. Prepare 2 cup self raising flour
  2. Prepare 1 1/2 tsp baking soda
  3. Take 1 zest of 2 medium lemons
  4. Get 1/4 tsp salt
  5. Prepare 1 cup sugar
  6. Make ready 1 cup non dairy milk (I used almond milk)
  7. Take 1/3 cup vegetable oil or vegan butter
  8. Get 1 tbsp vinegar
  9. Get 1 1/2 cup frozen blueberries
  10. Make ready 1 juice of 2 medium lemons

Thoroughly drain Toona can from oil. Dice the green and yellow onions. Combine Toona, vegetables, and mayo into a large mixing. Sophie is the author of numerous cookery books on subjects ranging from herbs to fish and meat.

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.

Combine Toona, vegetables, and mayo into a large mixing. Sophie is the author of numerous cookery books on subjects ranging from herbs to fish and meat. Sophie Dahl grew up in the midst of a greedy extended family, whose members all loved to cook and eat. She began her working life as a fashion model, but writing was always her first love. Vegan lemon drizzle cake by Annie Rigg. recipe.

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