Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hello everybody, it’s Jim, welcome to our recipe site. 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 am going to make it a little bit unique. This will be really delicious.

Vegan Blueberry and Almond Cupcakes is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vegan Blueberry and Almond Cupcakes is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. 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. Prepare 500 g (4 cups) self-raising flour
  2. Make ready 60 g (1/2 cup) ground almonds
  3. Take 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 (1 1/3 cups) light rapeseed or other flavourless oil
  8. Get 2 tsp vanilla extract
  9. Take 1/2 tsp almond extract or flavouring (optional)
  10. 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’s going to wrap this up with this exceptional food vegan blueberry and almond cupcakes recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!