Lemon-Blueberry Babycakes

Blueberries are all over the farmers markets right now, so I have to share this recipe with you. If you can't get fresh berries, frozen ones work just as well. These little bites of sweet-tart delight are a dense, moist cross between lemon bars and cupcakes. They're vegan of course, and gluten free too. Skip the frosting for less of a sugar jolt. They're terrific either way. The original recipe calls for a new product called the Vegg. I really like the way it works in this recipe, but if you can't find it you can substitute flax meal, as I've done here. The result will not be as yellow in color, but the taste is almost exactly the same. I've made a few changes to suit our personal tastes, but the original recipe for Lemon Bars comes from Lindsay Ray in the Vegg Cookbook. The Vegg/Cookbook Combo Pack is available on VeganCuts.com.

Lemon-Blueberry Babycakes
makes 2 dozen
2 T flax meal
1/2 cup water
1/2 cup sugar
1 cup brown rice flour
1/4 cup tapioca flour
1 tsp baking powder
1/2 tsp salt
1/4 cup coconut oil
1/4 cup almond milk
1 tsp vanilla
zest of 1 lemon
1/4 cup lemon juice (usually about 1 1/2 lemons)
1 cup blueberries
TIP! If making the frosting below, zest one lemon into the cake batter, and the other into a second bowl to save for the frosting.

Preheat oven to 350º
Lightly spray a mini muffin tin with coconut oil.
TIP! Bake the cakes in an oiled tin rather than in little paper cups, and then place the cakes into the cups after they've cooled. That way they still look cute, but half the cake won't stick to the paper when you unwrap them.

Place all ingredients, except blueberries, in a large mixing bowl, and mix with an electric mixer for 2-3 minutes until well blended. Spoon the batter into the oiled mini muffin tin, dividing it evenly between the 24 cups. Scatter a few blueberries on top of each cake. Bake at 350º for 20-25 minutes, until a toothpick comes out clean. Remove the cakes from the pan after 5 minutes, so they don't get soggy. Allow to cool completely before frosting.

Lemon Buttercream Frosting
As a side note, I made this for some non-veg friends recently. When they tasted it, they could only look at me in wonder and say, "This is real frosting!" Well, yes, of course it is!

1 stick Earth Balance
zest of 1 lemon
1 pound powdered sugar
1/8 tsp salt
1 tsp vanilla
almond milk for blending

Place the Earth Balance "butter" unwrapped in a mixing bowl with the lemon zest you made earlier, and let it warm to room temperature. Add salt and vanilla. Mix with an electric mixer until smooth, adding almond milk just a few drops at a time until you have the right consistency. Frost cooled cupcakes and top with a single blueberry.

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