//]]> Simple Way to Make Homemade Vegan Blueberry and Almond Cupcakes | Make Your Favorite Restaurant Dishes At Home!

19/10/2020 08:00

Simple Way to Make Homemade Vegan Blueberry and Almond Cupcakes

by Owen Dean

Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan blueberry and almond cupcakes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vegan Blueberry and Almond Cupcakes is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vegan Blueberry and Almond Cupcakes is something which I’ve loved my entire life. They are nice and they look wonderful.

Great recipe for Vegan Blueberry and Almond Cupcakes. 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. Here is how you cook that.

To begin with this particular recipe, we must prepare a few components. You can cook vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve that.

 

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The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
  1. Get 500 g (4 cups) self-raising flour
  2. Take 60 g (1/2 cup) ground almonds
  3. Prepare 1 tsp bicarbonate of soda
  4. Prepare 1 tsp baking powder
  5. Prepare 250 g (1 1/4 cups) caster sugar
  6. Get 500 ml (scant 2 cups) soya or rice milk
  7. Get 320 ml (11/3 cups) light rapeseed or other flavourless oil
  8. Take 2 tsp vanilla extract
  9. Prepare 1/2 tsp almond extract or flavouring (optional)
  10. Take 100 g (about 60) whole blueberries

In the bowl of a stand mixer, beat the shortening, vegan butter, and lemon extract together until completely smooth and creamy. 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. In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle.


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Steps to make Vegan Blueberry and Almond Cupcakes:
  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.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain. In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle. 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.

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