Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan blueberry and almond cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a little 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 is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Vegan Blueberry and Almond Cupcakes is something which I have loved my whole life.

To get started with this particular recipe, we have to 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. Make ready 60 g (1/2 cup) ground almonds
  3. Make ready 1 tsp bicarbonate of soda
  4. Get 1 tsp baking powder
  5. Make ready 250 g (1 1/4 cups) caster sugar
  6. Take 500 ml (scant 2 cups) soya or rice milk
  7. Take 320 ml (11/3 cups) light rapeseed or other flavourless oil
  8. Take 2 tsp vanilla extract
  9. Prepare 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 this up for this exceptional food vegan blueberry and almond cupcakes recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!