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Lemon and blueberries: a classic combination and reminds me of early summer. Delicious lemon “pound cake” with a layer of fresh blueberries and creamy lemon frosting, and it’s vegan. This is a great cake recipe; I’ve doubled it for layer cakes, or substituted lime, pink grapefruit or orange for the lemon.
For the cupcakes:
Preheat oven to 350ºF.
In a medium bowl sift flour, baking soda and salt, set aside.
In the bowl of your mixer add coconut oil, milk, sugar, vinegar, vanilla, lemon juice and zest. Beat on medium low until combined, about 2 minutes. Don’t worry, coconut oil will blend in when you add the flour.
Add flour mixture and blend until just combined, careful not to overmix the batter.
Line cupcake pan with cupcake liners. (Two levelled scoops just under 1-ounce each fill a standard-sized cupcake pan perfectly. I use an .82-ounce scooper from the restaurant supply store, a great place to shop for anyone who loves to cook. Most times you get a better product for a cheaper price.)
Scoop 1 scoop or 1 large spoonful in each cupcake pan, top with 5-6 blueberries in a layer. Then add one more scoop or spoonful of batter so each cupcake is ⅔ full. Place 1 blueberry on top of each cupcake.
Place cupcake pan in upper part of oven and bake for 18 to 22 minutes until they are golden in color and a toothpick inserted comes out clean. Remove from oven and place cupcake pan on wire rack for 10 minutes to cool. After 10 minutes, remove cupcakes from pan and finish cooling on wire rack.
Frost when cupcakes have cooled completely.
For the lemon frosting:
Cream together Tofutti cream cheese and Earth Balance butter in a medium size bowl with a whisk attachment until smooth. Add lemon juice and vanilla and blend.
Sift confectioners sugar and add to mixing bowl and blend until smooth. Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
Fill pastry bag with chilled frosting and pipe frosting on cooled cupcakes. Garnish with blueberry and lemon zest.
These cupcakes are all about decoration. My favorites are the monster cupcakes. They are colorful, fun and so easy to achieve the cuteness. No piping skills required. I guarantee you. You can go as crazy as you want. After all they are monsters.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!