Recipe of Ultimate Vegan Blueberry and Almond Cupcakes
by Derrick Jackson
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan blueberry and almond cupcakes. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegan Blueberry and Almond Cupcakes is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Vegan Blueberry and Almond Cupcakes is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
Take 500 g (4 cups) self-raising flour
Take 60 g (1/2 cup) ground almonds
Take 1 tsp bicarbonate of soda
Prepare 1 tsp baking powder
Get 250 g (1 1/4 cups) caster sugar
Prepare 500 ml (scant 2 cups) soya or rice milk
Prepare 320 ml (11/3 cups) light rapeseed or other flavourless oil
Prepare 2 tsp vanilla extract
Get 1/2 tsp almond extract or flavouring (optional)
Take 100 g (about 60) whole blueberries
Steps 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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