Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan blueberry and almond cupcakes. One of my favorites food recipes. For mine, I will 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 current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vegan Blueberry and Almond Cupcakes is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Get 60 g (1/2 cup) ground almonds
  3. Get 1 tsp bicarbonate of soda
  4. Make ready 1 tsp baking powder
  5. Make ready 250 g (1 1/4 cups) caster sugar
  6. Get 500 ml (scant 2 cups) soya or rice milk
  7. Get 320 ml (11/3 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
Steps 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 for this special food vegan blueberry and almond cupcakes recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to vegan blueberry and almond cupcakes cooking. Go on get cooking!