Lemon Cupcakes
When life gives you lemons make lemon cupcakes
Vegan Lemon Cupcakes
Ingredients
Cupcake Ingredients
- 65 g Vegan Butter
- 350 g Self-Raising Flour
- 1 tbsp Cider Vinegar
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- 2 Lemons – zest (plus a little extra for decoration)
- 2 tsp Lemon Juice
- 190 g Caster Sugar
- 375 ml Soya Milk
Icing Ingredients
- 300 g Icing Sugar
- 130 g Vegan Butter
- 1 tsp Vanilla Essence
- 1 tsp Lemon Juice
Instructions
Cupcakes
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First, pre-heat the oven to 200C Electric / 180C Fan / Gas mark 4. Then place 20 cupcake cases into cake tins and set a side.
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Next, pour the milk into a small bowl and add the cider vinegar. Mix them together and then leave to one side.
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Next, add the butter and sugar to a separate large bowl and mix together, until light and fluffy. Then mix in the vanilla essence, lemon juice and zest.
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Now, add the soya milk and cider vinegar to the butter mixture, and stir together. Then sieve in the flour and baking powder and whisk, until everything is well mixed.
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Then, divide the mixture up into the cupcake cases and place them in the centre of the oven for around 18-20mins. Once the cakes are lightly golden brown on the top, remove them from the oven and place them on a wire rack to cool.
Icing
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Sieve the icing sugar into a large bowl and then add the vegan butter, and mix together.
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Next, mix in the vanilla essence and lemon juice, and once everything is combined place the mixture into a piping bag and place in the fridge, until ready to use.
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Once your cakes have cooled, remove the icing bag from the fridge and leave for a few minutes to slight soften before using.
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When all your cupcakes have been iced, give them a little sprinkle of lemon zest to finish off.
