Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan blueberry and almond cupcakes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Vegan Blueberry and Almond Cupcakes is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
  1. Get 500 g (4 cups) self-raising flour
  2. Get 60 g (1/2 cup) ground almonds
  3. Take 1 tsp bicarbonate of soda
  4. Make ready 1 tsp baking powder
  5. Take 250 g (1 1/4 cups) caster sugar
  6. Get 500 ml (scant 2 cups) soya or rice milk
  7. Prepare 320 ml (11/3 cups) light rapeseed or other flavourless oil
  8. Get 2 tsp vanilla extract
  9. Take 1/2 tsp almond extract or flavouring (optional)
  10. Get 100 g (about 60) whole blueberries
Instructions to make Vegan Blueberry and Almond Cupcakes:
  1. Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases.
  2. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.
  3. Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy.
  4. Spoon the batter evenly into your muffin cases and drop the same amount of blueberries on to each muffin (about 5 for each very large muffin or 3 for each medium-sized one). The blueberries will sink into the batter when baking.
  5. Bake in the oven for 20–25 minutes. Cool in the muffin trays on a wire rack for 10 minutes, then transfer the muffins in their cases to the rack to cool completely.

So that’s going to wrap it up for this exceptional food vegan blueberry and almond cupcakes recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!