Resep: Vegan Blueberry and Almond Cupcakes yang Enak!

Vegan Blueberry and Almond Cupcakes.

Vegan Blueberry and Almond Cupcakes Cara membuatnya pun tidak sulit, kalian dapat menghidangkan Vegan Blueberry and Almond Cupcakes hanya dengan menggunakan 10 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Vegan Blueberry and Almond Cupcakes!

Bahan Vegan Blueberry and Almond Cupcakes

  1. Siapkan 500 g (4 cups) of self-raising flour.
  2. Sediakan 60 g (1/2 cup) of ground almonds.
  3. Diperlukan 1 tsp of bicarbonate of soda.
  4. Gunakan 1 tsp of baking powder.
  5. Diperlukan 250 g (1 1/4 cups) of caster sugar.
  6. Siapkan 500 ml of (scant 2 cups) soya or rice milk.
  7. Sediakan 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
  8. Sediakan 2 tsp of vanilla extract.
  9. Sediakan 1/2 tsp of almond extract or flavouring (optional).
  10. Siapkan 100 g of (about 60) whole blueberries.

Cara membuat 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..