October 29, 2012

Vegan Blueberry and White Chocolate Cupcakes


It was my mums 41st birthday on Saturday and we went to this cute hippy-ish restaurant called Mandala Organic Arts Cafe. It had an all-vegan menu and live music, mismatching furniture and a great vibe. It was a really nice place to go to for dinner. Anywho, for mum's present I bought her a couple of really nice jars and filled one with HEAPS of granola and the other with 24 mini blueberry and white chocolate cupcakes! She really loved them and told me the next day that she had eaten all of the cupcakes! Hehe. Jerome bought a big silver tin pot for her and planted a big basil plant for her out of the snippings of our own big basil plant. I poked a miniature blackboard into the dirt and wrote 'Happy Birthday' on it to make it look even cuter and more rustic. She really enjoyed our presents :)

I really think that if you are not sure what to buy someone for a present, why not buy a cute jar and fill it with yummy goodies? Then you can decorate the jar with twine, a rustic tag with a message etc... The present will be enjoyed and will also show how much care you have put into it! I love making edible presents. Do you do this too?


makes 12 cupcakes


1 cup self-raising flour
1/2 cup caster sugar
1/4 cup melted margarine
3/4 cup 
Soy Milky Lite
1 teaspoon vanilla essence (extract)
1/2 tablespoon apple cider vinegar
100g vegan white chocolate, chopped finely
1/3 cup fresh or frozen blueberries

  1. Preheat oven to 180 degrees celcius (fan-forced) and line a muffin tray with 12 patty pans. (You can spray oil the patty pans if desired)
  2. In a bowl, add sifted S.R flour and sugar and stir to combine to prevent clumps.
  3. Add the margarine, soymilk, vanilla essence, apple cider vinegar and beat with a wooden spoon until very smooth.
  4. Add in the white chocolate and stir until evenly distributed.
  5. Now, add in the blueberries and stir ONCE around the bowl - this will allow the blueberries to be distributed through the cupcake mixture but also keep a nice bluey/purpley juice swirl through your mixture. Then, your cupcakes with have streaks of colour.
  6. Distribute the mixture carefully between your 12 patty pans (about 2-tablespoon portions per patty pan).
  7. Bake in the oven for about 20 to 25 minutes until the top bounces back when touched or a skewer comes out clean from the centre of the cupcake. 

  • If fresh blueberries are too expensive purchase the frozen variety. They are still delicious!
  • If you cannot find any blueberries, you can substitute with strawberries, raspberries or any other type of berry that you desire.
  • If you cannot find vegan white chocolate you can use any other vegan chocolates and change the fruit if desired. For instance, if you only have dark chocolate you could use it with cherries instead.

19 comments :

  1. I wish I could find vegan white chocolate in South Africa. I'm not a particularly big fan of white chocolate, but I do miss it now that I can't have it. And of course recipes like this make me want it too. I don't usually like regular chocolate with fruit, but maybe I'll try it.

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    1. Hi Natasha! I never liked white chocolate until I found this vegan white chocolate and it is delicious! Have you tried your health food stores? You can also order vegan goods from the internet! :) You could always use vegan dark chocolate with cherries or raspberries? I know what you mean though. Thanks for your comment!

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    2. It is great for all the other recipes for breads, cakes and cupcakes. It's even better if you add white chocolate on the recipe so that it would taste even better.

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  2. Ok wow! These were so wonderful...my husband took one bite and said they were the best blueberry muffins I have ever made! It was hard not to lick the batter bowl clean :-) Living in the US, it has been interesting (and fun) converting your recipes! I never know the conversion for grams and I had no idea what caster sugar was! I subbed regular granulated white sugar and the turned out great!

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    1. Hi Kori... Wow! I am so so glad. You really made me smile :) I love hearing feedback... especially positive feedback hehe. Ohh I wish that you didn't have to go to the trouble of converting... I am hoping to soon to have a conversion so that it will convert it automatically :) Thanks so much for your comment. I absolutely love my blueberry muffins too!

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  3. I am older than your mom.
    God help me.
    :-)

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  4. It's good to see other americans here who love this site! I also have no idea what caster sugar is, was it regular sugar? we call it granulated... ? I can convert the measurements easily, but am never sure about the different names. As has been said of americans and british, which can also include australians is we're divided by a common language. hehe
    Love love love your website!
    Cheryl in Texas USA, who hasn't eaten like a Texan in years. haha

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    1. Hello again heheh!
      Caster sugar is a super fine granulated sugar that has been formerly sprinkled with a castor. But don't mistake it to powdered sugar or icing sugar... caster sugar is still granulated. I think it may be called "Superfine Sugar" in the US :) Thanks for the comments... I am glad that I have been able to help.

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  5. Yep I've seen superfine, thanks!

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  6. Thanks so much for this recipe. They were fluffy, light and so beautiful! Thank you!

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  7. Very much looking forward to giving these a go :) Is there a substitute if I don't want to use castor sugar though? I only use Stevia thats all :)

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    1. Hello! Thanks. Just use an equal amount of granulated sugar. Something with a similar sweetness :)

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  8. Hello can you substitute sugar for agave syrup? Many thanks.

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    1. Hello! Probably not as it will make the mixture too liquidy. You could substitute with another granulated natural sugar?

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