Gluten Free Vanilla Cupcakes with Blueberry De-Stress Icing

Enjoy the small things in life... like these delicious Gluten Free Vanilla Cupcakes with Blueberry Icing, featuring our all-new Adaptogenic De-Stress.⁠

Ingredients

Vanilla Cupcakes

1 1/2 cups Gluten free plain flour

¾ cup coconut sugar

2 large eggs

1 tbsp vanilla extract

½ tsp baking soda

1 ½ tsp baking powder

½ cup oil (avocado or coconut)

½ cup milk

½ tsp salt

1 tsp apple cider vinegar (ACV)

Blueberry Buttercream

½ cup butter at room temperature

2-3 cups icing sugar

1 tbsp vanilla extract

1 cup fresh blueberries

1-2 Tbsp Adaptogenic De-Stress

Method

1. Preheat the oven to 175°C.
2. In a large mixing bowl, combine the eggs, vanilla, oil, ACV milk and coconut sugar with an electric mixer until well combined.
3. Add in the remaining dry ingredients and beat until a batter forms.
4. Spoon the batter to lined cupcake tins. Fill about 2/3 to 3/4 of the way up.
5. Bake for 18-22 minutes or until a toothpick comes out clean, meanwhile make the blueberry puree.
6. Add the blueberries to a small pot and cook over low/medium heat. Stir occasionally.
7. Once the colour has deepened and the mixture is almost boiling, transfer to a blender. Blend until smooth. This should make around ½ cup of puree. Transfer to a container and place in the fridge to cool.
8. Remove cupcakes from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack.
9. While the cupcakes are cooling, make the buttercream.
10. Add the butter to a bowl and beat with an electric mixer until fluffy.
11. Add 1 cup of sifted powdered sugar in at a time. For now, 2 cups should be enough. Beat in the vanilla.
12. Add the completely cool blueberries puree to the buttercream and beat again. The mixture will thin out at a bit at this point, so add in as much of the third cup of sifted powdered sugar as needed to reach your preferred consistency.
13. Spread the buttercream over the cooled cupcakes and enjoy!