How to Prepare Perfect Vegan Blueberry and Almond Cupcakes

Vegan Blueberry and Almond Cupcakes. Vegan Blueberry and Almond Cupcakes Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan blueberry and almond cupcakes. This time, I will make it a little bit unique.

These cupcakes taste like the real deal, so much so many don't realise they're vegan! The recipe is from Ms Cupcake, originally it is with a crumble topping however I choose not to do this as I wanted smaller, lighter cake. Lemon Blueberry Pistachio Cupcakes with the best fluffy lemon buttercream on the planet! nuts-bout-chocolates.blogspot.com - You can cook 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. You need 60 g (1/2 cup) of ground almonds.
3. Prepare 1 tsp of bicarbonate of soda.
4. You need 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. You need 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
8. You need 2 tsp of vanilla extract.
9. It's 1/2 tsp of almond extract or flavouring (optional).
10. It's 100 g of (about 60) whole blueberries.

These vegan blueberry pancakes will become a staple in your kitchen. Find out the secret to making super fluffy vegan pancakes! Vegan Blueberry and Almond Cupcakes instructions. These cupcakes are honestly undetectably vegan and gluten-free, as well as refined sugar free and relatively healthy too.

Vegan Blueberry and Almond Cupcakes instructions

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..

The recipe for these cupcakes is made using my go-to sponge cake recipe: it requires just a handful of simple ingredients, one bowl, and is easily customisable. While the cupcakes cool, prepare the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, and lemon extract together until completely smooth and creamy. In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle. Special Diet Notes & Options: Vegan Blueberry Cupcakes By ingredients, this recipe for vegan blueberry cupcakes is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.