Gluten free cupcakes with blueberries and beetroot cashew cream

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.

INSTRUCTIONS

For the cream:

Soak the cashew nuts in water for a whole night, in the fridge. The day after, rinse them well and mix with the other ingredients. Taste to adjust. Leave the cream at least one hour in the fridge before using it.

For the cupcakes:

Preheat the over at 180 °C.

The coconut oil has to be liquid and cold before using.

In a food processor, mix the egg and the sugar first. Then add the flours, the baking powder and the almond milk. Mix until well combined. Add the coconut oil and the salt at the very end. Mix one last time. Pour le mixture in a large bowl. Grate the lemon zest. Add the blueberries. Mix gently with a spatula. Divide the mixture in cupcake or muffin tins. Grease them before using. Bake for about 20 or 30 minutes. The baking time depends on your oven. Each one is different. Insert a toothpick to verify if they are baked. If it comes out dry, the cupcakes are ready. Cool them down completely before decorating them with the beetroot cashew cream.

Enjoy!