Vegan Blueberry and Almond Cupcakes

Name: Vegan Blueberry and Almond Cupcakes
Cuisine: American
Ingredients: 500 g (4 cups) self-raising flour; 60 g (1/2 cup) ground almonds; 1 tsp bicarbonate of soda; 1 tsp baking powder; 250 g (1 1/4 cups) caster sugar; 500 ml (scant 2 cups) soya or rice milk; 320 ml (11/3 cups) light rapeseed or other flavourless oil; 2 tsp vanilla extract; 1/2 tsp almond extract or flavouring (optional); 100 g (about 60) whole blueberries

nfstorey @cook_6269120

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.

nfstorey @cook_6269120

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Ingredients

500 g (4 cups)self-raising flour
60 g (1/2 cup)ground almonds
1 tspbicarbonate of soda
1 tspbaking powder
250 g (1 1/4 cups)caster sugar
500 ml(scant 2 cups) soya or rice milk
320 ml (11/3 cups)light rapeseed or other flavourless oil
2 tspvanilla extract
1/2 tspalmond extract or flavouring (optional)
100 g(about 60) whole blueberries

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Steps

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.