Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a tasty dish, vegan blueberry and almond cupcakes. It is 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 popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Vegan Blueberry and Almond Cupcakes is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Get 500 g (4 cups) self-raising flour
- Prepare 60 g (1/2 cup) ground almonds
- Prepare 1 tsp bicarbonate of soda
- Take 1 tsp baking powder
- Take 250 g (1 1/4 cups) caster sugar
- Take 500 ml (scant 2 cups) soya or rice milk
- Make ready 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)
- Prepare 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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