Hi, I’m Clara. Today, we’re going to make vegan blueberry and almond cupcakes recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. 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 appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vegan Blueberry and Almond Cupcakes is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Take 500 g (4 cups) self-raising flour
- Take 60 g (1/2 cup) ground almonds
- Make ready 1 tsp bicarbonate of soda
- Make ready 1 tsp baking powder
- Prepare 250 g (1 1/4 cups) caster sugar
- Make ready 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
- Prepare 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.
So that’s going to wrap this up for this special dish vegan blueberry and almond cupcakes recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
