Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegan blueberry and almond cupcakes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
These cupcakes are honestly undetectably vegan and gluten-free, as well as refined sugar free and relatively healthy too. 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. The batter is enhanced by zippy lemon juice and zest, and dotted with juicy, jammy blueberries.
Vegan Blueberry and Almond Cupcakes is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Vegan Blueberry and Almond Cupcakes is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
- Make ready 500 g (4 cups) self-raising flour
- Take 60 g (1/2 cup) ground almonds
- Make ready 1 tsp bicarbonate of soda
- Prepare 1 tsp baking powder
- Prepare 250 g (1 1/4 cups) caster sugar
- Get 500 ml (scant 2 cups) soya or rice milk
- Take 320 ml (11/3 cups) light rapeseed or other flavourless oil
- Take 2 tsp vanilla extract
- Make ready 1/2 tsp almond extract or flavouring (optional)
- Take 100 g (about 60) whole blueberries
Next, add in the rest of the almond milk, lemon juice, vanilla and almond extracts. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain. While you need to eliminate cow's milk to go vegan, make sure you replace the creaminess of the dairy.
Instructions 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.
Soy, coconut, cashew and almond milk are just a few alternatives to try out. In this recipe, we used unsweetened almond milk with a touch of lemon juice to curdle and thicken the liquid—a vegan buttermilk, if you will. Line a baking tin with baking paper and grease the sides with vegan butter. Pour the batter into the baking tin and even it out with a spatula. Take out of the oven and let cool down thoroughly.
So that is going to wrap it up with this exceptional food vegan blueberry and almond cupcakes recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
