Cupcake day for the RSPCA

Blueberry and coconut cupcakes

My work is holding a fundraiser for the RSPCA this week as part of their cupcake day and I of course volunteered (or was volunteered) to make some cupcakes to sell. I wanted to make something healthy, but not too unfamiliar so they would actually sell (we need to raise money for the animals after all!). They had to be vegan, no animals were going to be hurt to raise money for the other animals, that just doesn't make sense. So I decided to make a blueberry cupcake, I loosely based the recipe on the cupcakes in Veganomicon, with a few tweaks. The result was a moist cupcake that was not too sweet and had a mild coconut and toffee flavor. They even passed the Kev test! 

Ingredients (makes 12 cup cakes)

1 tsp apple cider vinegar
1 cup coconut milk
2 tbsp cornstarch
1 1/2 cups white spelt flour

1/2 tsp baking soda

1 tsp baking powder
3/4 cup coconut sugar
2 tsp pure vanilla extract
1/3 cup rice bran oil
1 cup blueberries (frozen is fine)1/2 tsp salt

coconut flakes to decorate 

Process

Preheat the oven to 180 degrees. Put pretty cupcake liners in a muffin tray ready to use. Pour coconut milk, vinegar and cornstarch into a small bowl and whisk to combine. In a large bowl combine flour, baking powder, baking soda and salt. Create a well in the middle and add oil, sugar, vanilla and coconut milk mixture. Stir well to combine.At the last minute gently fold in the berries. Put mixture into cupcake liners. Bake for 15-20mins. Check if they are ready by inserting a toothpick into the center of one cake, if it comes out clean you are good to go.

When the cakes have cooled, decorate with coconut flakes. Serve to some lucky people.