Blueberry Velvet Cupcakes

I decided to spend election night making (and eating!) cupcakes while listening to the election coverage on NPR.  Since the night promises to be a nail-biter, I figured blue velvet cupcakes would be appropriate as they can serve  as either celebration (can you guess who I voted for?) or consolation cakes (boo-hoo berry).  These didn't turn out as blue as I was hoping they would, but are bluer than they look in the photos, my dark kitchen not being the ideal environment for taking true-to-life pictures.

The Ingredients:
Cake:
3/4 c almond milk
1/2 c vegetable oil
1/4 c blueberry juice
a few drops blue food coloring
2 t vanilla
1 1/4 c flour
3/4 c sugar
2 T cornstarch
2 T cocoa powder
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1 c blueberries

Icing:
1/2 c margarine
1/4 c shortening
3 T blueberry juice
2 3/4 c powdered sugar

The Process:

1. Preheat oven to 350°, and line a cupcake tin with 12 wrappers.
2. Whisk together almond milk, vegetable oil, blueberry juice, and vanilla.
3. In a separate bowl, whisk together flour, sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt.  Stir wet and dry ingredients together.  Add food coloring until you reach your preferred shade of blue.
4. Fold in blueberries.
5. Pour into prepared pan.
6. Bake until done, about 25 minutes.
7. To make icing, beat together margarine and shortening with an electric mixer.  Add blueberry juice, then gradually add powdered sugar and continue to beat on high speed until fluffy.
8. Ice cupcakes and eat while you celebrate and/or bemoan the fate of the country.