"Tangy Delight: Divine Blueberry and Lemon Cupcakes that Make Taste Buds Dance!"

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These cupcakes are soft, fluffy and filled with fresh blueberries. Topped with a blueberry swirl, whipped cream and lemon.. these are the perfect summer cupcakes! I hope you love. Full recipe below 👇🏼

Ingredients
260ml | 1.1 cups almond milk
1 tbsp apple cider vinegar
85g | 0.4 cup vg butter
85ml | 0.4 cup veg oil
225g | 1.1 cups caster sugar
3/4 tsp salt
1 1/2 tsp lemon extract
260g | 2 cups plain white flour
3/4 tbsp baking powder
175g blueberries
100ml double/ whippable cream
1 lemon

Instructions
1. Pre-heat oven to 180C / 350F.
2. Mix your milk and apple cider vinegar together and leave to curdle.
3. In a standing mixer, beat the butter, oil and sugar together for 2 minutes. Then add lemon extract and combine. Add your flour, baking powder + salt and mix on a slow speed. Gradually add the milk mixture as it mixes until all combined.
4. Leave 2 tbsp blueberries to the side and coat the rest in a tiny amount of flour (so they don’t sink) and then add them to the batter. Mix.
5. Spoon the batter into 12 cupcake cases, leaving space between the batter and top of the case. Heat (I microwaved for 10 secs) and squish the 2 remaining tbsp blueberries up until a sauce forms. Add a small amount to the top of your cupcakes and use a toothpick to swirl it around.
6. Bake for 25 minutes. Leave to cool.
7. Whip your cream and pipe on top. Finish with sliced lemon and enjoy!