Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan blueberry and almond cupcakes. One of my favorites. 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 meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegan Blueberry and Almond Cupcakes is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
- Make ready 500 g (4 cups) self-raising flour
- Make ready 60 g (1/2 cup) ground almonds
- Take 1 tsp bicarbonate of soda
- Make ready 1 tsp baking powder
- Get 250 g (1 1/4 cups) caster sugar
- Make ready 500 ml (scant 2 cups) soya or rice milk
- Get 320 ml (11/3 cups) light rapeseed or other flavourless oil
- Take 2 tsp vanilla extract
- Get 1/2 tsp almond extract or flavouring (optional)
- Get 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.
So that’s going to wrap this up for this special food vegan blueberry and almond cupcakes recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
