Vegan Blueberry Cupcakes with Soy Milk
Light, airy and entirely plant-based.
The technique that carries them is acidifying the soy milk: a teaspoon of lemon juice left in it for 10 minutes turns it into a vegan buttermilk. The acid is what makes the baking powder react properly, and without it the crumb comes out dense.
The blueberries go in folded, not beaten — run through the mixer they burst and turn the whole batter purple.
Ingredients
- 80 g all-purpose flour (plain flour)
- 1 tbsp cornstarch (cornflour)
- 1 1/2 tsp baking powder
- 1 tsp lemon juice
- 45 ml neutral oil
- 80 g white sugar
- 120 ml soy milk
- 3 generous tbsp fresh blueberries
- 4 blueberry soy yogurts
- 12 fresh blueberries, to decorate
Method
- 1
Mix the lemon juice into the soy milk and leave it for about 10 minutes. This acidification is what makes the baking powder react properly and the crumb come out light.
- 2
Preheat the oven and line the cases. Sift the flour, the cornstarch and the baking powder together.
- 3
Beat the oil with the sugar and the activated soy milk until combined. Add the sifted dry ingredients and beat only until smooth. Fold the blueberries in with a spatula so they keep their shape.
- 4
Divide between the cases and bake for 22-25 minutes. Cool 5 minutes in the pan, then move to a rack until they reach room temperature.
- 5
Once cool, top each cupcake with a spoonful of blueberry soy yogurt and a fresh blueberry.
Vegan and Plant-Based Recipes
The plant world offers an endless universe of colors, aromas and textures. This collection gathers our favorite dishes that celebrate exactly that: recipes built to bring out the best in every ingredient — for anyone cooking without animal products, and for everyone who simply enjoys fresh, vibrant food.
