Vegan Lemon Cupcakes
00h 30
00h 45These lemon cupcakes are soft and moist, bursting with lemon flavour and are completely vegan. This recipe makes 12 cupcakes.
Recipe developed and baked by Anita’s Wicked Cakes.
Ingredients and Method
Ingredients
- For the cupcakes
- 250ml soya milk
- 1 tbsp apple cider vinegar or lemon juice or white wine vinegar
- 150g caster sugar
- 125ml sunflower oil
- A zest and juice of 1 lemon
- 175g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- For the buttercream
- 550g icing sugar sifted
- 75g dairy free butter
- 3 tbsp lemon juice freshly squeezed
Method
- For the cupcakes, Preheat oven to 190°C. You will need a baking muffin tray that holds 12 cupcakes and 12 cupcake cases.
- Make buttermilk using the soya milk and stirring in the cider vinegar or the juice of 1 lemon. Leave to set for 3 minutes, this will curdle but don't worry this is fine.
- Add sugar, oil beat until well dissolved. Sift in the flour, baking powder and salt.
- Gradually stir in the dry ingredients into the wet mixture until well combined and no lumps. Add the lemon zest and stir in well.
- Pour batter into the cup cake cases 3/4 full. Bake for 15 minutes until the skewer comes out clean.
- Once baked, leave to cool down before taking out of the tray and piping the buttercream.
- For the buttercream, beat butter until soft and creamy, gradually sift in small amounts of icing sugar at a time and add lemon juice, beat well until pale and creamy. You will need a thick consistency to be able to pipe on to the cupcakes.
- Use a spatula to place your delicious lemon zest buttercream into a piping bag. Have a piping nozzle ready to pipe your favourite swirl design on your cupcakes with and top with some sprinkles. Remember to check that these are vegan too.
