Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sophie's vegan lemon & blueberry cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Grate the zest of one lemon and set aside. Now cut the lemon in half, and squeeze the juice into the mixture. Depending on how 'lemony' you want the bread to be, you can use the whole or half the lemon for fresh juice.
Sophie's vegan lemon & blueberry cupcakes is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Sophie's vegan lemon & blueberry cupcakes is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sophie's vegan lemon & blueberry cupcakes using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sophie's vegan lemon & blueberry cupcakes:
- Prepare 2 cup self raising flour
- Take 1 1/2 tsp baking soda
- Prepare 1 zest of 2 medium lemons
- Prepare 1/4 tsp salt
- Get 1 cup sugar
- Take 1 cup non dairy milk (I used almond milk)
- Prepare 1/3 cup vegetable oil or vegan butter
- Prepare 1 tbsp vinegar
- Prepare 1 1/2 cup frozen blueberries
- Prepare 1 juice of 2 medium lemons
I think that's enough vegan related puns for one post. Sophie's Vegan Toona makes a good sandwich and is pretty close to regular tuna in my opinion. I mix it with Veggie Mayo, celery and onion just I like I used to do with real tuna. Our vegan lemon tofu goes great with plain white or brown rice, or noodles and some lightly cooked seasonal veggies.
Steps to make Sophie's vegan lemon & blueberry cupcakes:
- Preheat oven to 180°C.
- Combine your dry ingredients, including the zest, in a bowl.
- Combine your wet ingredients in another bowl. Do not put your blueberries in either bowl.
- Gradually combine your dry ingredients into your wet, mixing as you go.
- When you have a smooth batter, distribute between 12 cupcake cases, filling about ¾ full.
- Bake for approximately 25 minutes, or until a toothpick comes out clean.
- Enjoy!
- NB: I haven't yet frosted these, but I'm planning on doing a lemon frosting and garnishing with blueberries.
Carrots and pak choy are our favourites. Some crispy sugar snap peas would also be yummy! A sprinkle of sesame seeds and some chopped spring onions goes really well on top of the tofu. It's also amazing with our Vegan Egg Fried. In summary, Sophie's Kitchen Vegan Prawns were surprisingly good.
So that is going to wrap it up with this exceptional food sophie's vegan lemon & blueberry cupcakes recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
