Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan blueberry and almond cupcakes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vegan Blueberry and Almond Cupcakes is something that I have loved my whole life. They are nice and they look wonderful.

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