Beat the blues blueberry cupcakes with luscious lemony frosting

I don't know about you but it seems to me that everyone seems to be having a rough patch of some kind or another right now. Baking always cheers me up but these are especially comforting.

There's a reason that these cakes are a guaranteed pick-me-up for me. I even made a little video to show you why!

Stirring blueberries into batter is one of my most favourite things, so therapeutic and satisfying, I hope you'll try it!

To make 9-10 of these you'll need:

2 cups all purpose flour

1 1/2 tsp of baking soda

1/2 tsp salt

1/3 cup sugar

1 tsp lemon zest

1/4 cup vegan margarine

1 cup soy milk

1/4 cup canola/sunflower oil

1 cup fresh blueberries

and for the icing

1/4 cup vegan margarine

2 1/2 cups icing sugar

the zest of 1 lemon

juice of 1 lemon

Tip all the dry ingredients into a bowl, then stir in the lemon zest and margarine until crumby.

Pour in the soy milk and oil and mix until batter-like.

Add the blueberries and gently fold them in (like in the video!)

Line a cupcake pan with papers and fill each paper about 3/4 of the way up.

Bake at 180C/350F/Gas mark 5 for 15-20 minutes, until lightly browned on top.

To make the icing, beat the margarine into the icing sugar until you've got lots of little lumps. Add the lemon zest and the juice, 1 lemon half at a time, mix until you've got a thick, smooth icing, this kind of consistency:

Once the cakes have cooled, slap some icing on the top and a couple of berries, dust with icing sugar and you're done.

(I should say also, music in the video by the lovely Pomplamoose)