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by Owen Dean
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.
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.
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.
Eat These 14 Superfoods to Go Green for Great Health
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