Today I am very happy to share with you a new recipe I recently made: gluten free, lactose free cupcakes with fresh blueberries, topped with a vegan beetroot cashew cream.
You will see, it is very easy, and so yummy.
I do like the moist that the blueberries bring to the dough. Please use fresh and not frozen blueberries as the frozen ones, though good, have got extra water that we don’t want to add to the dough.
For the cashew cream, I thank my friend Stéphanie @stephanieguillemette who recently made it and it is so good. I just added beetroot powder to it as I love beetroot a lot.
Hope you will enjoy it and if you have any questions, I will be happy to answer them.