Vegan Gluten-Free Blueberry Lemonade Cupcakes

       I love that we are in the middle of autumn, but sometimes I just want a reminder of spring and summer flavors!  So today I’m bringing you just that, with this bright, citrusy dessert.  And hey, it still has pumpkin in it so it's totally acceptable.  Bonus...it can be enjoyed as cupcakes or prepared as a layer cake by using two 9" pans!   

             

You'll need:

1 cup macadamia nut oil

1 cups sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp lemon extract

1 cup pumpkin Puree

1 1/2 cups Bob's Red Mill gluten-free all purpose flour

1 cup almond flour

1/2 cup hazelnut flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup lemon juice

1 tbsp vinegar

Zest from 3 Lemons

1  cup frozen blueberries

1/2 cup shredded coconut

 

       Preheat the oven to 350°F.  Prepare two Jumbo Muffin Tins by lightly coating with oil.

       In a large measuring cup, combine the lemon juice and vinegar then set aside until needed.

       In a medium bowl, cream the oil and sugars until light and fluffy.  Then, mix in the extracts and continue whipping until fully creamed.  Add in the pumpkin and beat until completely combined.

       In a separate bowl, combine the dry ingredients.  Then stir them into the creamed mixture a little at a time, alternating with the pre-mixed lemon juice and vinegar.  Fold in the blueberries and coconut flakes.

 

then pour the batter into prepared pans and bake for 20 - 25 minutes.  Check to see if a toothpick comes out clean from the center and the tops are a light golden brown.    

        Allow to cool completely before frosting.

 

Blueberry Crème Frosting

           
11/2 cups palm shortening

3 cups powdered sugar

1 tsp vanilla

 1/4 cup frozen blueberries, thawed

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Then beat in one cup of powdered sugar, followed by a second cup of powdered sugar, the vanilla, and blueberries.  To finish, whip in the remaining cup of powdered sugar.  If you desire a thinner frosting, just mix in splash of cream.

   Spread the frosting over the cupcakes, then add a touch of garnish by sprinkling some toasted coconut chips on top.  Enjoy this little taste of summer!