Name: Eggless Blueberry cupcakes recipe by Macaron And me at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12
Ingredients: Flour- 11/2- cup; Sugar- 3/4- cup; Refined/olive oil- 1/3- cup; Baking powder- 1- tsp; Baking soda- 1/2- tsp; Fresh Blueberry- 1/2- cup; Milk- 3/4- cup; Lemon essence- 1/2- tsp; Lemon zest- 1- tsp; White vinegar- 1- tbsp; Blueberry compote/ jam- 1/4- cup

ABOUT Eggless Blueberry cupcakes RECIPE

This is a delicious fruit cake recipe without eggs. Soft and yummy blueberry cupcakes with chantilly cream frosting.

Ingredients Serving: 12

Flour- 11/2- cup
Sugar- 3/4- cup
Refined/olive oil- 1/3- cup
Baking powder- 1- tsp
Baking soda- 1/2- tsp
Fresh Blueberry- 1/2- cup
Milk- 3/4- cup
Lemon essence- 1/2- tsp
Lemon zest- 1- tsp
White vinegar- 1- tbsp
Blueberry compote/ jam- 1/4- cup

Instructions

Preheat oven @180°c In a bowl add sugar and oil then beat them well till it combines and form a creamy texture. Add in Milk, bluberry compote, lemon essence and lemon zest mix well to combine. Slowly add in sifted Flour, baking powder and baking soda. Fold them in until it makes a smooth batter without any lumps. Add in white vinegar and mix well.
Grease the cupcake moulds with oil and flour or place cupcake liners in the moulds. Slowly pour the batter upto 3/4th of the mould then put fresh blueberries into the batter and Bake them @180°c for 30-45 mins.

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