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1
For the cupcakes:
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Preheat oven to 350u00b0F.
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In a medium bowl sift flour, baking soda and salt, set aside.
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In the bowl of your mixer add coconut oil, milk, sugar, vinegar, vanilla, lemon juice and zest. Beat on medium low until combined, about 2 minutes. Don't worry, coconut oil will blend in when you add the flour.
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Add flour mixture and blend until just combined, careful not to overmix the batter.
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6
Line cupcake pan with cupcake liners. (Two levelled scoops just under 1-ounce each fill a standard-sized cupcake pan perfectly. I use an .82-ounce scooper from the restaurant supply store, a great place to shop for anyone who loves to cook. Most times you get a better product for a cheaper price.)
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Scoop 1 scoop or 1 large spoonful in each cupcake pan, top with 5-6 blueberries in a layer. Then add one more scoop or spoonful of batter so each cupcake is 2/3 full. Place 1 blueberry on top of each cupcake.
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8
Place cupcake pan in upper part of oven and bake for 18 to 22 minutes until they are golden in color and a toothpick inserted comes out clean. Remove from oven and place cupcake pan on wire rack for 10 minutes to cool. After 10 minutes, remove cupcakes from pan and finish cooling on wire rack.
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Frost when cupcakes have cooled completely.
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For the lemon frosting:
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Cream together Tofutti cream cheese and Earth Balance butter in a medium size bowl with a whisk attachment until smooth. Add lemon juice and vanilla and blend.
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Sift confectioners sugar and add to mixing bowl and blend until smooth. Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
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Fill pastry bag with chilled frosting and pipe frosting on cooled cupcakes. Garnish with blueberry and lemon zest.
