Blueberry vanilla cupcakes with berry buttercream frosting

• Dry ingredients

1. 2 cups flour
2. 1 tsp baking powder
3. 1/2 tsp baking soda
4. 3/4 cup cane sugar
5. Pinch of salt
6. Wet ingredients
7. 1 1/2 cups unsweetened soy milk
8. 1/2 cup coconut oil
9. 1/2 tbsp vanilla bean extract
10. 1 cup fresh blueberries

Preheat the oven to 180c. Prepare muffins pan with liners, set aside. 
Add dry ingredients in a large bowl & whisk to combine. Pour in wet ingredients to dry and mix well. Fold in blueberries. Divide batter evenly between 12 cupcake lines in a muffin pan. Bake for 20-25mins until toothpick comes out clean. Allow cupcakes to cool completely before frosting.

• Buttercream

1. 110g vegan margarine
2. 110g Vegetable Shortening
3. 1 tbsp coconut cream
4. 1 1/2 cups powdered Sugar
5. 2 tsp berrylicious powder
6. 1/4 tsp salt

Combine margarine and shortening in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 mins. Add the salt and berrylicious powder. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 mins, slowly drizzle in the cream. Increase speed to high and whip for another 2 mins.