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Ingredients

1 cup (2 sticks) softened- Vegan butter 3 cups Quinoa Flour 1 tablespoon baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 tablespoon finely grated lemon zest 4 large eggs 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor 3/4 cup Almond Milk 1/2 cup pureed fresh blueberries 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line cupcake tins with liners. Mix together flour. baking powder and salt.  Set aside. In a large measuring cup or bowl, mix together almond milk, blueberry puree and vanilla extract.  Set aside until needed. Using an electric mixer, beat butter, granulated sugar, and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes.  Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Preheat oven to 350 degrees. Line cupcake tins with liners. Blueberry Cream Cheese Frosting Makes enough to frost 30 cupcakes 1 cup of butter, softened- Vegan butter 8 oz of softened Low fat  Neufchatel cream cheese 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor 3-5 cups of confectioners sugar In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake. Blue/purple fruits and vegetables are colored by natural plant pigments called "anthocyanins." Anthocyanins in blueberries, grapes and raisins act as powerful antioxidants that protect cells from damage. They may help reduce risk of cancer, stroke and heart disease. Other studies have shown that eating more blueberries is linked with improved memory function and healthy aging. Makes 30 cupcakes These are some examples of the blue/purple group:
  • Blackberries
  • Blueberries
  • Eggplant
  • Figs
  • Plums
  • Prunes
  • Purple grapes
  • Raisins