Vegan Blueberry and Almond Cupcakes.

Vegan Blueberry and Almond Cupcakes

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a special dish, vegan blueberry and almond cupcakes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vegan Blueberry and Almond Cupcakes is one of the most well liked of current trending foods in the world. It's enjoyed by millions daily. It's simple, it's fast, it tastes yummy. Vegan Blueberry and Almond Cupcakes is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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) of self-raising flour.
  2. {Get 60 g (1/2 cup) of ground almonds.
  3. {Take 1 tsp of bicarbonate of soda.
  4. {Take 1 tsp of baking powder.
  5. {Make ready 250 g (1 1/4 cups) of caster sugar.
  6. {Get 500 ml of (scant 2 cups) soya or rice milk.
  7. {Make ready 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
  8. {Get 2 tsp of vanilla extract.
  9. {Make ready 1/2 tsp of almond extract or flavouring (optional).
  10. {Take 100 g of (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 this up with this exceptional food vegan blueberry and almond cupcakes recipe. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!