Today someone wished me a happy Valentine’s week, something which I found quite funny – I sincerely hope that Valentine’s Day won’t start stretching from one day to a week! 😛

I’m not a huge fan of Valentine’s Day, but who doesn’t love an excuse to indulge in sweet things, and nothing is as perfect for Valentine’s Day as pretty little cupcakes!

These cupcakes are divine, and can be made with both fresh or frozen blueberries.

Blueberry Muffins

1 cup flour

2 tsp baking powder

1 pinch salt

1/2 cup sugar

1/2 cup plant milk

1 tsp vanilla extract

1/4 cup vegetable oil

1/2 tbsp apple cider vinegar

1/2 cup blueberries (fresh or frozen)

Frosting

100 g vegan butter

100 g vegan white chocolate

200 g powdered sugar

1. Set the oven at 180°C and place muffin liners in the muffin pan. Mix flour, baking powder, salt and sugar in a bowl.

2. Whisk milk, vanilla extract, oil and apple cider vinegar in a separate bowl, add the dry ingredients and combine to a smooth mixture. Add the blueberries to the mixture and pour into the cupcake liners.

3. Bake in the oven for 25–30 min until a skewer comes out clean. In the meantime, prepare the frosting.

4. Melt the chocolate in a water bath, beat the butter and sugar until light fluffy with a hand mixer. Add the melted chocolate to the frosting and continue mixing until the ingredients are well combined. Let the muffins cool completely before decorating them with the frosting.

I promise you, nobody will ever be able to guess these cupcakes are vegan!

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Idag önskade någon mig en trevlig alla hjärtans dag vecka, något jag tyckte var lite lustigt – jag hoppas verkligen att alla hjärtans dag inte kommer att börja sträcka sig till en hel vecka! 😛

Jag är inget superfan av Alla hjärtans dag, men vem älskar inte en ursäkt att kunna unna sig en massa godsaker, och få sötsaker passar bättre på denna dag än söta små cupcakes!

Detta recept publicerades först i vårt sommarnummer av vår vegetariska tidning VEGMAT, och är helt underbart gott!