Easiest Way to Prepare Delicious Vegan Blueberry and Almond Cupcakes

Vegan Blueberry and Almond Cupcakes.

Vegan Blueberry and Almond Cupcakes

You can have Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Blueberry and Almond Cupcakes

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

Vegan Blueberry and Almond Cupcakes step by step

  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..

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