1/2 cup vegan margarine (Earth Balance), softened
1 cup icing/confectioners sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 cup fat-free milk
*(substitute for almond or soy milk)*
2 cups self-rising flour
1 tsp. baking powder
1 cup fresh blueberries
1 tbsp. grated lime zest
1. Preheat the oven to 350F. Combine the margarine and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth and creamy. Add the eggs slowly and beat on medium speed. Beat in the vanilla and milk until well combined. Sift in the flour and baking powder and stir with a whisk (do not beat) until the batter is just combined. Gently fold in the blueberries and lime zest with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.
For the glaze:
1/2 cup confectioners/icing sugar
2 tbsp. grated lime zest
3 tbsp. lime juice
2 tbsp. boiling water
2. Mix the sugar, lime zest, lime juice and boiling water in a small saucepan. Bring to a low simmer over medium heat, stirring frequently to dissolve the sugar. Continue to simmer uncovered for 5 minutes. Remove from the heat, cool slightly, and spoon over the cooled cupcakes.
Makes approximately 18 cupcakes
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