Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hey everyone, it’s Kayley, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan blueberry and almond cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this recipe, we must first prepare a few ingredients. You can cook vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you cook 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. Get 1 tsp bicarbonate of soda
  4. Take 1 tsp baking powder
  5. Take 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. Make ready 2 tsp vanilla extract
  9. Make ready 1/2 tsp almond extract or flavouring (optional)
  10. Prepare 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 reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this site in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to vegan blueberry and almond cupcakes cooking. Go on get cooking!