Hi, I’m Elise. Today, we’re going to prepare vegan blueberry and almond cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Blueberry and Almond Cupcakes Recipe
Vegan Blueberry and Almond Cupcakes is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Blueberry and Almond Cupcakes is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this 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 it.
The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
- Prepare 500 g (4 cups) self-raising flour
- Take 60 g (1/2 cup) ground almonds
- Prepare 1 tsp bicarbonate of soda
- Prepare 1 tsp baking powder
- Take 250 g (1 1/4 cups) caster sugar
- Take 500 ml (scant 2 cups) soya or rice milk
- Prepare 320 ml (11/3 cups) light rapeseed or other flavourless oil
- Get 2 tsp vanilla extract
- Get 1/2 tsp almond extract or flavouring (optional)
- Get 100 g (about 60) whole blueberries
Instructions to make Vegan Blueberry and Almond Cupcakes:
- Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases.
- In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.
- 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.
- 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.
- 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.
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