Hello, I’m Jane. Today, we’re going to make vegan blueberry and almond cupcakes recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vegan Blueberry and Almond Cupcakes Recipe
Vegan Blueberry and Almond Cupcakes is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vegan Blueberry and Almond Cupcakes is something which I have loved my entire life. They are nice and they look wonderful.
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 cook that.
The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
- Get 500 g (4 cups) self-raising flour
- Make ready 60 g (1/2 cup) ground almonds
- Get 1 tsp bicarbonate of soda
- Get 1 tsp baking powder
- Get 250 g (1 1/4 cups) caster sugar
- Prepare 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
- Take 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 it up with this special dish vegan blueberry and almond cupcakes recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
