How to Make Appetizing Vegan Blueberry and Almond Cupcakes

Vegan Blueberry and Almond Cupcakes. Don't Deny Your Sweet Cravings, Eat Them! Enjoy a Sweet Treat with an Excellent Source of Vitamin E. These Gluten-Free Vegan Lemon Blueberry Cupcakes are moist and fluffy, sweet and fruity and slathered in a delicious "cream cheese" frosting!

Spray a muffin tin with cooking spray and set aside. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle. You can cook Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you achieve it.

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. You need 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 500 ml of (scant 2 cups) soya or rice milk.
7. You need 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
8. You need 2 tsp of vanilla extract.
9. You need 1/2 tsp of almond extract or flavouring (optional).
10. Prepare 100 g of (about 60) whole blueberries.

In a larger bowl combine flour, baking powder, baking soda, and salt. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest.

Vegan Blueberry and Almond Cupcakes instructions

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 medium bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl combine the non-dairy milk, oil, apple sauce, water, and vanilla extract. Indulge with no guilt with this sugar free cupcakes recipe! Those almond flour lemon cupcakes are keto friendly, gluten free and sugar free. The recipe use wholesome keto ingredients that we all have in the pantry on the keto diet.

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