Indulge in these delicious snacks and desserts…

Blueberry Cupcakes with Fruity Frosting

So quick and easy to make !

Pro Tip

• You can also make these cupcakes with other fruits, like raspberries. Replace the blueberry syrup with raspberry syrup too.

By Jérôme Eckmeier and Daniela Lais, from Vegan Cakes and Other Bakes Makes 12 | Prep 35 mins | Baking 25 mins

INGREDIENTS

• 250g (9oz) spelt flour

• ¾ tsp baking powder

• ¾ tsp bicarbonate of soda

• ½ tsp salt

• 110ml (3¾floz) soya milk

• 1 small organic lemon (juice and grated zest)

• 130ml (4½floz) agave syrup

• 2 large, very ripe bananas

• 250g (9oz) blueberries (frozen or fresh)

• 100g (3½oz) blueberries, for decoration

For the frosting

• 150g (5½oz) soft vegan margarine

• 450g (1lb) icing sugar

• 3–4 tbsp blueberry syrup

METHOD

1 To make the cupcakes, mix the flour with the baking powder, bicarbonate of soda and salt in a bowl. In a separate bowl, stir together the soya milk and the lemon juice and zest and leave to thicken for about 5 minutes. Stir in the agave syrup. Peel the bananas and mash well using a fork. Add the bananas to the soya milk and agave syrup mixture and stir everything well. Stir the liquid ingredients into the dry ingredients. Carefully fold in the blueberries.

2 Preheat the oven to 180°C/ Gas Mark 4. Put paper cases into the moulds in a muffin tray and divide the mixture between the cases. Bake the cupcakes in the centre of the oven for 20–25 minutes, until an inserted skewer comes out clean. Remove from the oven and leave to cool.