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
- Preheat the oven to 175°C.
- In a large mixing bowl, combine the eggs, vanilla, oil, ACV milk and coconut sugar with an electric mixer until well combined.
- Add in the remaining dry ingredients and beat until a batter forms.
- Spoon the batter to lined cupcake tins. Fill about 2/3 to 3/4 of the way up.
- Bake for 18-22 minutes or until a toothpick comes out clean, meanwhile make the blueberry puree.
- Add the blueberries to a small pot and cook over low/medium heat. Stir occasionally.
- 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.
- 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.
- While the cupcakes are cooling, make the buttercream.
- Add the butter to a bowl and beat with an electric mixer until fluffy.
- Add 1 cup of sifted powdered sugar in at a time. For now, 2 cups should be enough. Beat in the vanilla.
- 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.
- Spread the buttercream over the cooled cupcakes and enjoy!