1/2 cup margarine, softened
*(substitute for vegan margarine for baking)*
1 cup confectioners/icing 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 blackberries
1 tbsp. grated orange zest
1. Preheat the oven to 350F. Combine the margarine and sugar with an electric mixer on medium-high speed until soft and creamy. Add the eggs slowly and mix well. Beat in the vanilla and milk. Sift the flour and baking powder and stir into the batter until just combined. Gently fold in blackberries and orange 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 orange zest
3 tbsp. orange juice
2 tbsp. boiling water
2. Mix all ingredients in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from heat, cool slightly and spoon over cooled cupcakes.
Makes approximately 18 cupcakes
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