DIY Recipe: The Best Vegan Blueberry and Almond Cupcakes

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Vegan Blueberry and Almond Cupcakes.

Vegan Blueberry and Almond Cupcakes You can make 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 of self-raising flour.
  2. Prepare of ground almonds.
  3. Prepare of bicarbonate of soda.
  4. Prepare of baking powder.
  5. Prepare of caster sugar.
  6. It’s of (scant 2 cups) soya or rice milk.
  7. It’s of light rapeseed or other flavourless oil.
  8. You need of vanilla extract.
  9. You need of almond extract or flavouring (optional).
  10. You need 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..

recipe by nfstorey @cookpad