Kim's Dairy Free Blueberry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1.25 cups cake flour1.25 cups regular flour (1.5 cups at high altitude)2 cups sugar1 tablespoon Baking Powder (less at high altitude).75 teaspoon salt1 cup Imperial Margarine (stick or tub)4 large eggs1 cup soy milk1 tablespoon Vanilla1.5 cup frozen blueberries
Preheat oven to 325. Prepare cupcake pan with liners. In the bowl of an electric mixer with paddle attachment, sift flours, sugar, baking powder, and salt. Mix on low until combined. Add softened margarine , mixing until just coated with the dry mixture. In a separate bowl, whisk together eggs, soy milk and vanilla. Add to dry ingredients in three parts on medium speed. Beat until incorporated, but do not overbeat. Remove bowl from mixer, and gently fold in frozen blueberries.
Divide batter evening among cupcake pans, filling about 2/3 full. Bake, rotating halfway, until toothpick comes out clean about 20 min. Serve after cooling on wire rack.
Number of Servings: 30
Recipe submitted by SparkPeople user KKRYGER.
Divide batter evening among cupcake pans, filling about 2/3 full. Bake, rotating halfway, until toothpick comes out clean about 20 min. Serve after cooling on wire rack.
Number of Servings: 30
Recipe submitted by SparkPeople user KKRYGER.
Nutritional Info Amount Per Serving
- Calories: 153.5
- Total Fat: 5.8 g
- Cholesterol: 32.9 mg
- Sodium: 209.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.3 g
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