Blueberry and Chocolate Cupcakes

Pour 125g of the Sojade Blueberry Soya yoghurt alternative into a bowl and add the flour, the cocoa powder, the caster sugar, the baking powder and the oil. Mix together.

Transfer the mixture into a piping bag and pipe into 6 muffin cases.

Bake in the oven preheated to 180°C for 15 minutes. Insert a knife into the centre of the muffin. If it comes out clean, your blueberry and chocolate cupcakes are ready.

Let cool completely. Whilst cooling, mix 50g of Blueberry Soya Yoghurt Alternative with the icing sugar. Place in the fridge for 30 minutes.

Ice the muffins.

They are now ready to be served and enjoyed!