1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Mix the almond drink with the vinegar in a measuring cup, set aside, and let curdle for 5-7 minutes.

2. Mix flour, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl. Add the curdled almond drink, oil, and vanilla extract and mix until well combined. Add the blueberries (fresh or frozen) and fold in. Divide the batter between the prepared paper liners, each about 2/3 full. Bake for about 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, remove from the tin and let cool down completely on a wire rack.

3. For the buttercream, mix the margarine on high speed in your kitchen machine for about 3-4 minutes until very light and fluffy. Add the confectioners’ sugar and vanilla extract and mix another 4-5 minutes – the cream should look very light and fluffy. Add a small amount of blueberry sauce or some drops of blue food coloring and mix well. Do not use too much – you want only a light blue color. Transfer the buttercream into a piping bag with a star tip and decorate the cupcakes with it.