This was originally a loaf recipe, but given that all of my kitchen stuff was packed away, I had to quickly adapt it to become a cupcake recipe!

I even went to the lengths of going across to Marks and Spencer to see if they had a loaf tin, but after walking round and around their aisles, I came to the sad conclusion that no, they didn’t have any

And then I saw it… cupcake cases reduced to 50p, and I knew exactly which direction my recipe was heading. So, here is my newly adapted, gluten free recipe for Blueberry and Soured Cream Cupcakes with Blueberry Icing.

Makes 2 trays of cupcakes

Ingredients

190g Dairy Free Margarine

190g Gluten Free Plain Flour

190g Caster Sugar

3 Eggs

1 Tsp Gluten Free Baking Powder

¼ Tsp Salt

25ml Low Fat Soured Cream

120g Frozen and defrosted Blueberries (you can also use fresh, but I like having frozen fruits in my freezer for ‘just in case’ moments)

Instructions

Preheat the oven to 170 C

Set out a cupcake tray with 12 cupcake cases and be prepared to do two batches, or if you have two trays (lucky you!), set out two!

1. Cream the dairy free margarine and caster sugar (I no longer have a hand whisk so this had to be manually creamed… oh the shame of it!)
2. Once creamed, whisk in one egg at a time (again, ultimate cooking and baking shame, I had to hand whisk!!) Keep a spatula handy to keep scraping the mixture down from the sides of the bowl as you need everything to be combined!
3. Sift in the gluten free flour, baking powder and salt, a little at a time until it is all folded in really well.
4. Add in the soured cream (yes, it’s called soured, not sour! I have spent forever calling it sour cream!! Anyone else done this?!) and give it a mix, then add in the blueberries and gently mix them in – be careful not to squish them as it’s all about the finished cupcakes that are full of juicy, whole blueberries :)
5. Spoon mixture into each case until each one is ¾ full
6. Bake in the oven for 25 minutes or until the skewer can be popped in the middle of one of the cakes and pulled out clean.
7. Remove from the oven and leave to cool in the tray for 10 minutes, then transfer to a wire cooling rack to finish cooling.
8. While the cakes are cooling, make up the icing.

Icing

400g Icing Sugar

100g Dairy free margarine

20ml Soya/Skimmed or whichever milk you preferably

20ml of the juice that is left from the defrosted blueberries

50g blueberries, squished up but not pulped

Instructions

1. Sift the the icing sugar into a bowl and cream together with the dairy free margarine (once again by hand, unless, lucky you, you have acquired a mixer in the course of the baking… please, if this has happened, lend me some of your luck!!)
2. Add in the milk, the juice and the blueberries and continue to mix up.
3. Sift in more icing sugar if the mix is too liquidy and add more juice or milk if the mix is too sticky, you want a pourable mixture but one with a bit of staying power! So none of this glazy, drizzly icing, a nice, thick but still moveable icing will do you fine

Now, go ice your cupcakes, try and hold off until the next day when they’ve set, but by all means try one, they’re delicious. Just take it from me, they’re best the next day!

Enjoy!

Rubelle’s Moon