THRIVE 55
O
u
r
G
ou
rmet
(^) V
e g a n B a k i n g Q u e e n
ingredients
Cupcakes
²⁄³ cup unsweetened soy milk
1 tsp apple cider vinegar
1 cup flour
²⁄³ cup sugar
½ tsp baking soda
½ tsp baking powder
½ tsp salt
(^1) ⁄
³ cup vegetable oil
½ vanilla pod or 1 tsp vanilla extract
Zest of 1 lemon
1 cup frozen blueberries
Lemon Jam
Zest of 3 lemons
Juice of 3 lemons
½ cup sugar + 1 cup water
½ tsp agar-agar
Cream Cheese Frosting
1 cup vegan cream cheese
1 cup vegan butter
1 cup powdered sugar
1 tsp vanilla extract
method
Cupcakes
Preheat oven to 325°F/165°C.
Mix milk and apple cider vinegar. Let sit
for 5 minutes.
Mix dry ingredients.
Once the milk has curdled, add oil and
vanilla. Mix well.
Mix wet and dry ingredients together.
Add the lemon zests and mix until well
combined.
Put 1 tbsp blueberries at the bottom of
each parchment-lined cupcake mold.
Pour cupcake batter to fill each mold to
²⁄³ capacity.
bake for 19 minutes or until a toothpick
comes out clean.
Once at room temperature, core the
center of each cupcake and fill with
lemon jam.
Top with cream cheese frosting.
Lemon Jam
In a saucepan, mix the lemon zest, lemon
juice, sugar and water.
Let simmer for 5 minutes.
bring to a boil, add the agar-agar and
cook for 2 minutes.
Set aside.
Frosting
In the bowl of a stand mixer with
the paddle attachment, add the
cream cheese and butter.
Mix for a few minutes until creamy.
Add the vanilla and the powdered
sugar.
Mix well.
B l u e b e r r y C h e e s e
c
a
k
e
Cu
pcakes^
serves
12
photo oF Marie-Michelle bY valérie poulin