Vegan Blueberry Cupcake with Cheese Frosting
Cupcake Wars show on Astro Channel 706 drive me crazy to invent another cupcake recipe this week. The programme really motivated me to hands on more and more cupcakes with desired flavours and frostings. I feel to try on Vegan cupcakes since, it is a much healtier choice. At first I was reluctant to try vegan cupcakes as I was worried about the outcome. After a short review on vegan cupcakes and trials finally I manage to come out with this final recipe with success. Banana puree funtioned as egg replacer in this recipe. Here in this recipe, only 1 banana was used and blended with the milk. It should be well combined with the batter. This is to prevent densed texture of the cake and too much banana flavor in this cake. In order to get fluffier cake texture, apple cider vinegar was used by mixing with baking soda. You may use any vinegar to replace apple cider. The recipe was based on normal recipe where by I made some modifications to get perfect Vegan Blueberry Cupcake Recipe.
Ingredients Cupcakes :
1 3/4 cup Self raising Flour
1 tsp Baking soda
1 tbsp Apple cider vinegar
1 cup Unsalted butter
1 cup Sugar
1 cup Milk
1/2 cup Sour Cream
1 cup Blueberries
1 tsp Vanilla essence
1/2 cup Unsalted butter
4 oz Cream cheese
3 cups of Powdered sugar
1 tsp Vanilla Essence
Preheat the oven to 175 degree Celcius. Puree the banana with 1/4 cup of milk in a food processor. Keep aside
Sift the Self raising flour in a separate bowl and keep aside. Here you may use all purpose flour added with baking powder and baking soda as alternative for self raising flour.
Cream the butter and sugar in a whisking bowl with medium speed till light and fluffy.
Add vanilla essence, sour cream and banana puree to the batter and beat to mix thoroughly. Make sure the banana puree well combined.
Add the remaining milk alternatively with flour. Use lowest speed or hand mixer to fold in the flour.
Let the blueberries mixed with 1 tbsp of flour before add into the batter.
There is one more important steps to be followed in order to get fluffier cake since this was Vegan cupcake. Add 1 tsp of baking soda to 1 tbsp of apple cider vinegar. Immediately mix with batter and slowly mix to well incorporated.
Line the muffin tin with cupcake liners.
Spoon the batter into the prepared muffin cups to 3/4 cup full and bake it for 20 minutes at least or till a toothpick inserted come out clean.
Cool the cupcakes completely on a wire rack before frosting.
In a electric mixer, cream the butter and cream cheese together till light and fluffy.
Add vanilla essence and beat again for 2 minutes or well combined.
Add powdered sugar gradually till the mixture reached desired consistency.
Frost the cooled cupcakes with cream cheese as your creativity.