Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan blueberry and almond cupcakes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Vegan Blueberry and Almond Cupcakes is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve it.

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. Get 1 tsp bicarbonate of soda
  4. Make ready 1 tsp baking powder
  5. Prepare 250 g (1 1/4 cups) caster sugar
  6. Make ready 500 ml (scant 2 cups) soya or rice milk
  7. Make ready 320 ml (1 1/3 cups) light rapeseed or other flavourless oil
  8. Prepare 2 tsp vanilla extract
  9. Prepare 1/2 tsp almond extract or flavouring (optional)
  10. Take 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 is going to wrap this up with this special food vegan blueberry and almond cupcakes recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!