Perfect Vanilla Cupcakes with Blueberry Frosting

I've been working on this vanilla cupcake recipe for what seems like forever now and I think I've finally got it! Soft and moist, but not so much that they fall apart, and incredibly delicious! Just what you want in a cupcake! I was trying to come up with a really great vanilla cupcake recipe for my friend's baby shower that's coming up in the beginning of April (that I'm throwing with one of my other friends). I'll probably just keep the frosting vanilla flavor for the party and just omit the blueberry juice, but of course add blue food coloring (she's having a boy!) I also wanted to create this recipe because my Best Friend asked me a couple of weeks ago if I knew of a good Vegan vanilla cake recipe. That got me to thinking, I don't think I've ever made a Vegan vanilla cake. What? Why? I don't know, I guess my love for chocolate cake kept me from making one! I'm on a little bit of a sugar overload right now (if you couldn't tell by all the tangents and exclamation points I've been using)...I should probably take a break from the desserts for a while!

Cupcake Ingredients:

• 1/2 cup vegan shortening
• 1 cup sugar
• 1 1/2 tsp vanilla
• 1/2 cup unsweetened smooth applesauce
• 1 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp apple cider vinegar
• 1/2 cup non-dairy milk

 Preheat the oven to 350F.

Cream the shortening until fluffy. Add the sugar and continue to cream. Add the vanilla and applesauce and mix in well.

Sift together the flour and baking powder and then mix into the batter in thirds, alternating with the milk.

Scoop the batter into the oiled cupcake liners, filling them 3/4 of the way full. I love using my ice cream scoop for this. It comes out with equal proportions every time. Just make sure you're filling the scoop 3/4 of the way.

Bake 18-21 minutes. Check at 15 minutes to maker sure the tops aren't getting too brown! Allow to cool before decorating.

Blueberry Frosting:

• 1/3 cup shortening
• 2 cups sifted powdered sugar
• 1 tsp vanillla
• 1 tbsp non-dairy milk
• 2 tbsp blueberry juice

Beat the shortening until creamy. Gradually add 1 cup of powdered sugar.

Add the vanilla, milk, and juice and beat together. Then add the rest of the powdered sugar. Mix until well combined. If the frosting is a little thin, just add more powdered sugar. If it's a little thick, just add a TINY bit more blueberry juice or milk.

Then I sprinkled mine with coconut and gobbled them up! For the blueberry juice, I had frozen blueberries up in my freezer that I just microwaved for about 20 seconds until the juices came out. No need to go and buy a whole thing of blueberry juice! And of course...

Coconut is optional!