Allergy Free Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Icing

When I saw a picture of a similar cupcakes on Pinterest, I knew I had to try and re-create them Allergy Free.  Hope you enjoy!      (GF/CF/SF/ V)

Allergy Free Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Icing:

Vegan Lemon Curd:     ( Make 1st to allow time for cooling and set up)
3/4 cup  Sugar
1/2 cup plus 2 TB Coconut (carton) Milk
2 TB  Lemon Juice
1 1/2 TB  Cornstarch
Pinch of salt
2 TB  Butter substitute

Add Sugar, coconut milk, lemon juice, cornstarch and salt to small saucepan.  Whisk until well blended.  Turn on stove to medium heat and whisk continuously until it starts to boil and thickens.  Add butter and keep whisking at a low boil until thick.  Place in a bowl and refrigerate to cool.

Vanilla Blueberry Cupcakes:
oven 350 degrees  9 cupcakes   

1 cup  Brown Rice Flour
1/4 cup  White Rice Flour
1/4 cup  Tapioca Starch
1/2 tsp.  Xantham Gum
1 tsp.  Baking Powder
1/2 tsp  Baking Soda
1/4 tsp  Sea Salt
1/2 cup  Coconut (carton) Milk
1/2 tsp  Apple Cider Vinegar
1/2 cup Spectrum Shortening
1 cup  Sugar
1 TB  Egg Replacer mixed with 1/4 cup milk substitute
1/2 tsp  Vanilla
1/2 cup  Blueberries mixed with 2 TB white rice flour

Mix in separate bowl flours, starch, xantham gum, baking powder, baking soda and salt. Whisk until blended.  Mix in another separate bowl coconut milk and apple cider vinegar.  Cream in blender, Spectrum, sugar, egg replacer mixture and vanilla.  Add 1/2 of dry mixture and 1/2 of milk mixture to the creamed mixture. Mix until well blended.  Add the rest of dry mixture and the rest of milk mixture and blend until smooth.  Fill cupcake liners 1/2 way up.  Drop in 4-5 coated blueberries and top off with batter until filled to top.
Bake 25 minutes or until toothpick comes out clean.  If using frozen blueberries, your cupcake may need a few more minutes.   Cool.

Lemon Buttercream:

1/4 cup plus 1/8 cup  Butter substitute
1/4 cup plus 1/8 cup  Spectrum Shortening
pinch of salt
2 1/4 cups  Powdered Sugar
1 1/2 TB  Coconut (carton) Milk
1 tsp  Lemon Juice

Cream butter, shortening and salt until very creamy on medium speed.  (about 4-5 minutes)  Add powdered sugar, coconut milk and lemon juice.  Mix until well blended and fluffy.  (about 3-5 minutes)

To Assemble:

Cut out center of cooled blueberry cupcake. Save top and cut off bottom so flat.  Fill with lemon curd and replace top.  Ice with lemon buttercream and add 1 single blueberry to top.  Store in cool area.  If refrigerated, bring out cupcakes prior to eating so buttercream softens.