Recipe of Ultimate Vegan Blueberry and Almond Cupcakes

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan blueberry and almond cupcakes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Vegan Blueberry and Almond Cupcakes is something that I’ve loved my whole life.

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 can achieve that.

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:

1. Make ready 500 g (4 cups) self-raising flour
2. Take 60 g (1/2 cup) ground almonds
3. Take 1 tsp bicarbonate of soda
4. Make ready 1 tsp baking powder
5. Get 250 g (1 1/4 cups) caster sugar
6. Make ready 500 ml (scant 2 cups) soya or rice milk
7. Take 320 ml (11/3 cups) light rapeseed or other flavourless oil
8. Make ready 2 tsp vanilla extract
9. Prepare 1/2 tsp almond extract or flavouring (optional)
10. Make ready 100 g (about 60) whole blueberries

Instructions to make Vegan Blueberry and Almond Cupcakes:

1. Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases.
2. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.
3. 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.
4. 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.
5. 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 it up for this exceptional food vegan blueberry and almond cupcakes recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!