Vegan Lemon Blueberry Cupcakes (Gluten-Free)

Cupcakes

Chill Coconut Milk overnight.

Preheat oven to 350°.

Sift together Sea Salt, Almond Flour, Gluten-Free Flour, Baking Powder, and Baking Soda. Set aside.

Melt the Coconut Oil (I use the microwave) and then add to Almond Milk, Maple Syrup, Lemon Juice, and Vanilla.

Add dry ingredients in parts. The batter will seem too wet but it will almost magically thicken up within a few moments.

Fold in blueberries. You can also add the blueberries after the batter has been put into cupcake liners so you know each one has an equal amount of blueberries. They don't do well if one ends up with too many blueberries.

Using an ice cream scoop, fill the cupcake pan so each liner is about ⅔ full.

Bake for 22 minutes. Leave in pan for 5 minutes then remove too cool completely on rack. Don't ice until COMPLETELY cool!

Icing

Make Coconut "Sour Cream". Take Coconut Milk out of the refrigerator and drain coconut liquid from the cream by opening the can from the bottom. Mix the cream with 2 tbsp Lemon Juice until smooth. Set aside.

In a food processor, puree the blueberries with 1 tsp Lemon Juice. Set aside.

Whip together the butter (cold and cubed) and shortening until smooth.

Add 1 ½ tbsp of the Coconut "Sour Cream". The remaining can be stored in the refrigerator for up to 2 weeks and used for another yummy baking project, such as our Spice Cupcakes.

Add fruit puree. Mix until smooth.

Add Powdered Sugar and Tapioca Flour in parts. More or less depending on personal preference.

Chill until the cupcakes are completely cooled and ready for frosting.

Pipe or spread onto cupcakes and top with a few more blueberries for garnish.