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Recipe Details

Prep. time 10-15 minutes | Cooking time 20-25 minutes | Serves 4+

Our vegan desserts are proving popular! This blueberry and coconut cupcake is another one you can enjoy courtesy of our Creamy Sheese which makes fantastic lactose free toppings with a dreamy, smooth texture. We’ve also included what’s needed to make this recipe gluten free for those with additional dietary requirements!



Ingredients

  • 215 gr golden caster sugar
  • 110 gr plain flour  or  GLUTEN FREE flour
  • 120 gr dessicated coconut
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 130 ml almond milk

 

For the frosting
Cooking Method

For the cake

  • Preheat the oven at 165 degrees, gaz 4.Line a 12 muffin pan with muffin paper cases.
  • Sift flour, baking powder and baking soda.
  • Put  all dry ingredients in a large mixing bowl.Add the vinegar and almond milk.
  • Beat until combined – about 1 min.
  • Divide evenly among the 12 paper cases, fill about 4/5.
  • Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • They will only have a slight golden color.


For the frosting

  • Beat together the creamy sheese and blueberry jam to make a light, fluffy icing.
  • Spoon or pipe onto the cakes.
  • Decorate with a few blueberries or any fancy sugar decoration.

You will need

These Sheese Products


Original Creamy Sheese


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