Vegan Blueberry and Almond Cupcakes is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very delicious it have from the tree or plant are planted by people to get the fruit. Vegan Blueberry and Almond Cupcakes is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Vegan Blueberry and Almond Cupcakes has one special taste and smell. Vegan Blueberry and Almond Cupcakes also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Vegan Blueberry and Almond Cupcakes.

How To Cook Vegan Blueberry and Almond Cupcakes

You can cook Vegan Blueberry and Almond Cupcakes by using 10 ingredients and 5 steps. Here is how you cook Vegan Blueberry and Almond Cupcakes.

Ingredients of Vegan Blueberry and Almond Cupcakes

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