Recipe: At Home Vegan Blueberry and Almond Cupcakes

Recipe: At Home Vegan Blueberry and Almond Cupcakes Delicious, fresh and tasty.

Vegan Blueberry and Almond Cupcakes. 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.

The batter is enhanced by zippy lemon juice and zest, and dotted with juicy, jammy blueberries.

For the buttercream: Divide batter evenly among the prepared cupcake liners.

While the cupcakes cool, prepare the frosting.

You can have Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan Blueberry and Almond Cupcakes

1. It’s of self-raising flour.

2. It’s of ground almonds.

3. You need of bicarbonate of soda.

4. Prepare of baking powder.

5. Prepare of caster sugar.

6. It’s of (scant 2 cups) soya or rice milk.

7. Prepare of light rapeseed or other flavourless oil.

8. You need of vanilla extract.

9. It’s of almond extract or flavouring (optional).

10. It’s of (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.

While you need to eliminate cow's milk to go vegan, make sure you replace the creaminess of the dairy.

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.

Vegan Blueberry and Almond Cupcakes step by step

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..

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.

This is the easiest ever vegan blueberry cake!

Vegan baking couldn't be easier and more delicious!