Vegan Lemon Cupcakes
Bursting with fresh lemon zest, these light, moist vegan lemon cupcakes create a delicious combination. Somehow subtle and bold at the same time. Recipe from veganrecipebowl.com
Servings: 12 cakes
Calories: 318kcal
Ingredients
Cupcake Batter
- 150 g plain flour (aka all purpose flour)
- 150 g soft brown sugar
- 25 g ground almonds (aka almond flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- zest of 1/2 a lemon
- 50 g light olive oil
- 250 g plain soy yoghurt
Lemon buttercream Icing
- 275 g icing sugar
- 125 g margarine
- zest of 1/2 a lemon
Instructions
Making the cakes
- Pre-heat oven (190 °C, Fan 170 °C, 375 °F, Gas 5), and line a 12-hole cupcake tray with paper cases.
- In a bowl combine the dry ingredients from the cake batter list (flour, sugar, almonds, baking powder, salt and lemon zest) and rub together with your hands until well mixed and free of any lumps. Then with a spoon stir in the liquids (oil and yoghurt) until a thick, smooth batter forms. Do not beat heavily or mix any longer than needed to form a smooth batter.
- Spoon the batter into the cupcake cases. You only need to fill each case 1/3 full with batter - it will expand plenty to fill them!
- Bake in the centre of the oven for 20-25 minutes. Test by inserting a cocktail stick into the middle of a cake. It should come out clean. If there is wet batter on the stick, return the cakes to the oven and cook for a couple of minutes more, then test again. Repeat as needed until the stick comes out clean. When the cakes are cooked, remove them from the oven and allow to fully cool on a wire rack before icing them.
Icing the cakes
- To make the buttercream icing, cream together the margarine, lemon zest and icing sugar. Assemble a piping bag with a star nozzle, fill with the icing and pipe a swirl of lemon buttercream on to each cake.
Notes
Storage: These cakes are best served within 24 hours of baking, but they will keep well for up to three days in an airtight container in a cool place.