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- 175g of organic Sojade Blueberry Soya yoghurt alternative
- 100g of flower
- 25g of cocoa powder
- 1 teaspoon of baking powder
- 30g of sunflower oil
- 200g of icing sugar
Preparation steps
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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.
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Transfer the mixture into a piping bag and pipe into 6 muffin cases.
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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.
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Let cool completely. Whilst cooling, mix 50g of Blueberry Soya Yoghurt Alternative with the icing sugar. Place in the fridge for 30 minutes.
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Ice the muffins.
They are now ready to be served and enjoyed!