Vickys Blueberry Cupcakes

• 225 grams plain / gluten-free flour
• 150 grams golden caster sugar
• 1 tbsp baking powder
• 1/2 tsp xanthan gum if using gluten-free flour
• 1/4 tsp baking soda / bicarb
• 1 pinch of salt
• 175 ml light coconut milk or milk of choice
• 60 grams melted butter or dairy free spread such as Vitalite
• 1 medium banana, very ripe, mashed well
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 130 grams blueberries

1. Preheat oven to gas 6 / 200C / 400F
2. Sift the flour into a bowl and add the baking powder, soda, salt and sugar
3. Make a well in the middle and add the milk, butter, lemon juice, vanilla and mashed banana
4. Mix into a batter, then fold in blueberries.
5. You may need to add a few extra tablespoons milk if using gluten-free flour.
6. Let the mixture stand for 5 minutes and check the consistency.
7. It should be quite a thick batter
8. Spoon into 12 paper cases and bake for 15 - 20 mins.
9. You can sprinkle some golden caster sugar or brush with a little milk then put back to bake after 15 minutes for another 5 minutes.
10. This is just to help with colouring due to there being no egg in the recipe, it doesn't matter if you do that step or not
11. Take out of the oven and let cool in the tin covered in a clean dishtowel for 30 minutes before removing the paper cases
12. You can sub the banana for a quarter of a cup / 60mls of another puree such as apple, pear, raspberry or cherry which make the cakes a pretty pink colour or a vegetable puree such as courgette or avocado which is my own personal preference as it imparts no flavour

flour, sugar, baking powder, xanthan, baking soda bicarb, salt, light coconut milk, butter, banana, lemon juice, vanilla, blueberries

Taken from cookpad.com/us/recipes/333127-vickys-blueberry-cupcakes (may not work)