Method For Cupcakes:

1. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a cupcake tray with cupcake liners. 
2. Sieve all dry ingredients, i.e., flour, baking powder, baking soda, castor sugar, brown sugar, and salt, in a bowl. Stir them well. 
3. Mix all the liquid ingredients in another bowl, i.e., oil, soy milk, and vanilla essence. 
4. Pour liquid ingredients into the dry ingredients and mix to make a smooth batter.
5. Pour the batter into six cupcake liners. Fill until the 3/4th level of the liners. 
6. Bake the cupcakes at 180c (OTG mode: lower rod only) for 22-25 minutes. 

Method For Frosting:

1. Beat whipping cream and blueberry puree together till soft peaks are achieved. 
2. Transfer the frosting to a piping bag fitted with a 1M nozzle.

Assembly:

Once the cupcakes are baked and cooled, frost them with the blueberry whipped cream frosting by making swirls.